Crispy Crab Jalapeno Poppers


  • 2-3 strips bacon
  • 3-4 shallots
  • 1/2 tbsp honey
  • 1 cup cheddar
  • 1 box cream cheese
  • 12 jalapeños large
  • 1 container Maine crab meat Found in our store!
  • 1 tbsp tamari
  • 1/2 tbsp garlic powder
  • 2 tbsp sesame seeds
  • 1/2 cup panko bred crumbs
  • 1/4 cup deep fried onions
  • 1 tbsp sesame oil


  • Crispy Topping: Set the stove to medium heat and add in the sesame oil in a frying pan Once the oil is hot, add in the sesame seeds and toast it for about 10-15 seconds Add in the panko bread crumbs and fried onions and toast it for a few minutes until they are golden brown (keep the bits moving so the sesame seeds don’t burn) Once it is brown, remove it from the heat and set it aside for topping the jalapeno poppers at the very end.
  • Preparing and Stuffing the Jalapenos: Preheat the oven to 400F. Wash the jalapenos and cut them in half length wise. Using a spoon, jab into the whites of the jalapeno near the top around the stem and scrape downwards. Set aside the scraped out jalapenos. Finely chop the small onion and bacon and toast it in a frying pan to release the oils and flavors from the ba- con and brown the onions. In a small bowl, combine the cream cheese, cheddar cheese, tamari, honey, scallions and bacon, maine crab meat and garlic powder. Mix well. Stuff the jalapenos with the cheese and crab stuffing and place it on a on a cookie sheet. Roast the jalapeno popppers in the oven for approximately 15 minutes. If you are using smaller jalapenos, roast it for about 12 minutes. Once they are out of the oven, top the jalapenos with the crispy topping while the cheese is still soft.
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