Crabmeat Stuffed Jalapeno Peppers Recipe

Prepare peppers

Preheat oven to 375°F (190°C). Wearing gloves (recommended), slice each jalapeño lengthwise down the middle and use a small spoon to scoop out seeds and membranes to create a boat. For milder bites, remove all membranes; for medium heat, leave a little. Pat peppers dry with paper towel and arrange cut side up on a baking sheet lined with parchment.

Mix base

In a medium bowl, beat the softened cream cheese with the mayonnaise until smooth and creamy using a fork or small whisk.

Season

Add the Dijon mustard, Worcestershire sauce, lime juice, smoked paprika, hot sauce, kosher salt, and black pepper to the cream cheese mixture. Stir until evenly incorporated.

Combine cheeses and aromatics

Fold in the shredded cheddar, grated Parmesan, chopped green onions, and chopped cilantro (if using) until distributed throughout the mixture.

Add crab

Gently fold the lump crabmeat into the cheese mixture, taking care not to break up the lumps too much. Taste and adjust seasoning (add a pinch more salt or a dash more hot sauce if desired).

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half generously with the crab mixture, mounding slightly but keeping it stable so it won’t spill during baking.

Optional breadcrumb topping

If using a breadcrumb topping, stir the melted butter into the panko until coated. Sprinkle or press a small amount of panko onto each stuffed pepper, then lightly mist or drizzle with olive oil to help browning.

Bake

Bake the stuffed jalapeños in the preheated 375°F (190°C) oven for 12–16 minutes, until the filling is hot and bubbly and the tops are lightly golden. If you prefer more browning, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Rest and garnish

Remove from oven and let rest for 3–4 minutes. Transfer to a serving platter and garnish with extra chopped cilantro or parsley and lime wedges. Serve warm.