# What You’ll Need:
→ Vegetables
01 - 8 large jalapeño peppers
→ Seafood
02 - 7 ounces lump crabmeat, picked over for shells
→ Dairy
03 - 3.5 ounces cream cheese, softened
04 - 0.5 cup shredded cheddar cheese
05 - 2 tablespoons mayonnaise
06 - 1 tablespoon unsalted butter, melted
→ Aromatics and Herbs
07 - 2 green onions, finely chopped
08 - 1 clove garlic, minced
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon lemon zest
→ Seasonings
11 - 1 teaspoon Cajun seasoning
12 - 0.25 teaspoon smoked paprika
13 - 0.25 teaspoon salt
14 - 0.25 teaspoon black pepper
→ Topping
15 - 0.25 cup panko breadcrumbs
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and carefully remove seeds and membranes using a small spoon or knife. Wear gloves to protect your hands from capsaicin oils.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar, green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper. Stir until well incorporated.
04 - Gently fold the lump crabmeat into the mixture using a rubber spatula, being careful to preserve the crab lumps and avoid overworking the filling.
05 - Spoon the crab mixture evenly into each prepared jalapeño half, creating a slight mound with the back of the spoon.
06 - In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the filled poppers.
07 - Arrange filled poppers on the prepared baking sheet and bake for 18 to 20 minutes, until the tops are golden brown and the filling is bubbly.
08 - Remove from oven and allow poppers to cool for 5 minutes before serving to prevent burns and allow flavors to set.
