Crab Cake Jalapeño Poppers

Smoky, creamy, and loaded with flavor, these Crab Cake Stuffed Jalapeño Poppers are the ultimate party or tailgate appetizer. Each jalapeño is filled with a zesty crab cake mixture featuring capers, Romano cheese, and Dijon mustard, then wrapped in bacon and cooked until perfectly crisp. Add caper “eyes” for a fun Halloween twist or serve them year-round for a crowd-pleasing bite that’s sure to impress.

Yield: 16–20 poppers (serves 6-8 as an appetizer)
Prep Time: 20 minutes
Cook Time: Smoking: 60-75 minutes at 220°F
Baking/Grilling: 25-35 minutes at 375°F
Special Equipment: Smoker, grill, or oven, Parchment paper or baking rack (for baking), Toothpicks (optional, for securing bacon), Mixing bowl, Spoon or small spatula

Ingredients

• 8 oz lump crab meat (fresh or well-drained canned)

• 4 oz cream cheese, softened

• 2-3 tbsp mayonnaise

• 1-2 tsp Dijon mustard

• ¼ cup panko, toasted (optional, for extra crunch)

• 1-2 green onions, finely chopped

• 1-2 tbsp capers, drained and chopped (plus extra whole capers for “eyes”)

• 1 tsp Old Bay seasoning or Cajun seasoning, plus 1-2 tsp extra to season bacon (Try Mustard Queen’s Old Bae Seasoning recipe!)

• Zest of ½ lemon

• Dash Worcestershire sauce

• Salt & pepper, to taste

• ¼ cup Romano cheese, finely grated

• 8-10 jalapeños, halved and seeded

• 8-10 strips bacon (thin-cut works best for wrapping)

• Toothpicks for securing if needed
  

Directions

1. Prep the Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and membranes. Set aside.

2. Make the Crab Cake Filling: In a mixing bowl, gently combine the lump crab meat, cream cheese, mayonnaise, Dijon mustard, toasted panko, green onions, chopped capers, Old Bay, lemon zest, Worcestershire, Romano cheese, and salt & pepper. Mix just until combined, but don’t overmix to keep the crab chunky.

3. Stuff the Jalapeños: Spoon the crab mixture into each jalapeño half, mounding slightly.

4. Wrap with Bacon: Take a strip of bacon and wrap it around each stuffed jalapeño, leaving a small gap for the “mummy eyes.” Secure with a toothpick if needed. Dust the bacon with Old Bay.

5. Cooking Options:

   Smoking:
   Smoke at 220°F for 60-75 minutes until bacon is crisp and filling is hot.

   Baking:
   Bake at 375°F for 25-30 minutes until bacon is crisp and filling is hot.

   Grilling:
   Grill over indirect medium heat (350–375°F) for 25-35 minutes until bacon is crisp and filling is hot.
   If the bacon isn’t as crisp as you’d like, move the poppers closer to the heat for the last 5-10 minutes, or finish them under a broiler or on a hot grill for 1-2 minutes right before serving.

6. Add Caper Eyes:
   Place two whole capers in the bacon gap of each popper to create “eyes” for the mummy effect.

7. Serve: Arrange on a platter and serve hot. Enjoy as a Halloween treat or a year-round tailgate favorite!