Crab Dip Stuffed Roasted Jalapenos

We had some leftover crab claw meat from our Crispy Crab Cakes with Lemongrass Sriracha Aioli, so we decided to use that to give our original Baked Jalapeno Poppers recipe a bit of a new, seafoody twist.

These go well as an entree, and appetizer, or a side dish. We served ours with Fiesta Black Beans, but they would also go well with our Cilantro Cucumber Salad or even as a side for your favourite tacos. We suspect that wrapping them in bacon and baking them for a little longer so the bacon can get nice and crispy would be a hit too, but we can’t confirm that at this point.

Time: 45 Minutes


  • Jalapenos
  • Crab Claw Meat
  • Cream Cheese
  • Ground Cumin
  • Ground Coriander
  • Paprika
  • A Lime (for the zest)


  • Preheat your oven to 350 degrees F, and line a baking sheet with foil.
  • Mix your crab meat, cream cheese, seasonings, and lime zest together in a bowl, and stir to fully combine.
  • Wash your jalapenos, and then cut the stems off (but leave the part where the stem attaches to the pepper itself).
  • Slice your jalapenos in half longways, and remove the seeds.
  • Place your peppers on your baking sheet, and stuff with your crab dip filling.
  • Top everything with a little paprika, and put in the oven for about 20-25 minutes. If you want shredded cheese melted atop, add cheese for the last 5-10 minutes.
  • Plate, devour, and enjoy!

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