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Crabby Poppers

January 31, 2018 by Nicole Collins

I promised you another crabby recipe this week, and today I make good on my promise!

On Sunday, we had Crabby Devils. Today, we're having Crabby Poppers!

So, there are pretty much two kinds of jalapeno poppers: ones stuffed with cheddar cheese and ones stuffed with cream cheese. I've always been on team cream cheese.

How about you guys? How do you like your poppers?

I love jalapeno poppers! Back in my junk food diet days, there were many many nights where I had jalapeno poppers from the freezer section as part of my main course for dinner. I used to pull the pepper out of the batter shell and eat those separately, then just eat the cream cheese and breadcrumbs. It was super healthy, I'm sure.

Or artery clogging...

So, I got to thinking...since, I just shared my beloved Maryland Crab Dip Recipe with you guys, and one of the main ingredients is cream cheese, why not mimic a cream cheese jalapeno popper by stuffing the pepper with crab dip instead!

But here's the thing, I'm not a big fan of frying. It's just soooooo much work. Plus, I hate the way it makes my house smell. And, I feel like using all of that oil at once is such a waste. Though I LOVE fried food, don't get me wrong, I hate actually having to fry stuff.

And since jalapeno poppers are traditionally fried, I had to think about the alternative...baking them. Since I decided to bake these, completely battering them wasn't really an option. But don't worry, I've got these babies topped with something even better than breadcrumbs!

So, here's the I said, we're using a modified version of my Maryland Crab Dip recipe. We use that dip to stuff jalapeno halves that have had the seeds and ribs removed. I recommend mixing and stuffing with your hands. It's a little messy, but it's really easy to do! And, it's easier to control than trying to mix and stuff with a spoon.

To give our poppers some crunch, we're using crab chips! You know I love crab chips. I mean, I even put them in these cookies. So, what better ingredient to use to top our poppers, add a little crunch, and carry over the crabby flavor.

We let these go in the oven for about 25 minutes, and that's a wrap. They're ready to serve!

Like the Crabby Devils I shared with you on Sunday, these Crabby Poppers have to go on your Superbowl spread! The cream cheese helps to cool down the heat from the pepper; the crab gives us the beachy feel that only good seafood can do; and the crab chips are great for topping the peppers PLUS great for adding to the snack table!

So really, this is like a 2 for one game day snack!

Well guys, I'm leaving for Florida tomorrow. HOORAY! So, I'll be off the grid for a couple of days. But, be sure to check in with me on Instagram (click the icon on the very bottom of this page to follow me), cause I intend to document all of the good food I'm sure to eat on there!

Enjoy, see ya when I get back, and let's eat!


Crabby Poppers

Serves: 16 poppers Print


  • 8 jalapeno peppers, cut in half lengthwise with seeds and ribs removed

  • 4 oz lump crab meat, picked through for shells

  • 2 oz cream cheese, softened

  • 1 tsp mayonnaise

  • 2 tbsp shredded cheddar cheese

  • 1 cup crab potato chips, crushed

  • cooking spray


  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Lay jalapenos on the tray cut side up.

  2. In a mixing bowl, combine crab meat, cream cheese, mayo, and cheddar until fully combined. I recommend using your hands to do the mixing. Evenly divide the crab mixture between the jalapenos, stuffing the centers of the peppers. Top with crushed crab chips. Bake for 20-25 mins until the pepper have softened and the chips just start to brown. Serve immediately.

Recipe notes:

*Sometimes, the best kitchen tool we have is our hands. It's much easier to combine the crab mix with hands than with a spoon.

*To remove the seeds and ribs from the peppers, take a dinner spoon and run it under the ribs of the pepper. This will usually get it all out with one scoop. When you're finished working with the peppers, sprinkle table salt on to your fingers and rub them around to help pick up the oils. Wash your hands with soap and water. This helps take some of the sting away from the spicy peppers. As always, don't rub your face or eyes right after working with hot peppers...ouch!

*You can be flexible with your mayo choice. Lowfat, EVOO mayo, and Miracle Whip all will work too. Same goes with cream cheese; lowfat or neufchatel will work as well.

*If you can't find crab chips in your neck of the woods, you can use plain crushed potato chips and sprinkle with Old Bay seasoning as soon as the poppers come out of the oven. The seasoning will stick to the oils that were released from the chips.

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