Jalapeno Poppers Recipe
Crab Rangoon stuffed with jalapeño served w/ sweet chili sauce topped with sriracha
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Ingredients
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Filling
Peppers & Wrapping
Coating & Frying
Sauces & Garnish
Method
Filling
- 1
Make the crab cream cheese filling
In a medium bowl, use a fork or spatula to beat the softened cream cheese until smooth. Gently fold in the picked-over crab meat, sliced green onions, soy sauce, minced garlic, Worcestershire sauce, sugar, and white pepper. Add lime juice if using. Taste and adjust seasoning; set aside in the refrigerator for at least 15 minutes to firm slightly.
Peppers & Wrapping
- 2
Prepare jalapeños
Halve each jalapeño lengthwise and remove seeds and membranes with a small spoon or paring knife (wear gloves if desired). Rinse and pat dry. Leave stems on or remove per preference.
- 3
Fill peppers
Spoon the crab-cream cheese mixture into each jalapeño half, filling but leaving a small gap at the top so filling doesn't overflow during cooking. If using wonton wrappers, place a filled jalapeño half on a wonton wrapper and fold wrapper around the pepper: bring two opposite corners together, brush edges with a little water to seal, then fold remaining corners to create a neat parcel. Repeat for all halves. If not wrapping, proceed with coated frying as directed.
- 4
Coating & Frying
- 5
Prepare batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until you have a smooth, slightly thick batter (adjust with a tablespoon more water or flour as needed). Batter should coat the back of a spoon but still be pourable.
- 6
Heat oil
Pour vegetable oil into a deep heavy skillet or pot to a depth of about 2 inches (or use a fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.
- 7
Batter and fry
Working in batches (do not overcrowd), dip each filled jalapeño or wrapped parcel into the batter to fully coat, allowing excess to drip back into the bowl. Carefully lower into hot oil using tongs. Fry until golden brown and crisp, about 2.5–3.5 minutes per side, turning if needed. For wrapped wonton parcels, fry 2–3 minutes until wrappers are crisp and filling is heated through. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.
- 8
Sauces & Garnish
- 9
Plate and finish
Arrange the hot jalapeño poppers on a serving platter. Spoon or drizzle sweet chili sauce onto the platter or serve in a small bowl alongside. Drizzle sriracha over each popper to taste (about 1–2 teaspoons per popper if you want noticeable heat), or place sriracha in a squeeze bottle for diners to add. Garnish with chopped cilantro and serve with lime wedges.