Cajun Crab Poppers Food

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CAJUN CRAB STUFFED JALAPENOS



Cajun Crab Stuffed Jalapenos image

Cajun Crab Stuffed Jalapenos are stuffed full of cream cheese, fresh crab meat, cheddar cheese, and bacon. This spicy appetizer is wonderfully creamy and cheesy with plenty of kick.

Provided by Christin Mahrlig

Categories     Appetizer

Number Of Ingredients 8

4 ounces cream cheese, (softened)
1/2 teaspoon Cajun or Creole seasoning
1/4 teaspoon garlic powder
3/4 cup shredded cheddar cheese
3 slices bacon, (cooked and crumbled)
2 green onions, (sliced)
8 ounces fresh crab meat, (I use lump crab meat)
10 large jalapenos

Steps:

  • Preheat oven to 375 degrees F.Line a rimmed baking sheet with parchment paper or aluminum foil.
  • In a medium bowl, stir together cream cheese, Cajun seasoning, garlic powder, and cheddar cheese.
  • Add bacon, green onions, and crab and gently stir in.
  • Cut each jalapeno in half. Scoop out the seeds and white membrane.
  • Stuff jalapenos with cream cheese mixture and place on prepared baking sheet.
  • Bake for 20 to 25 minutes.

Nutrition Facts : Calories 125 kcal, Carbohydrate 2 g, Protein 8 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 323 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CAJUN CRAB CAKES



Cajun Crab Cakes image

Provided by The Hearty Boys

Categories     appetizer

Time 40m

Yield 16 small crab cakes

Number Of Ingredients 15

32 ounces claw crabmeat
2 cups plain bread crumbs
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon Cajun seasoning, recipe follows*
3 eggs
1 red onion, minced
Vegetable oil, for pan-frying
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 250 degrees F.
  • Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
  • Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
  • Mix all ingredients together and store in an airtight container.

CAJUN CRAB POPPERS



Cajun Crab Poppers image

My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 appetizers.

Number Of Ingredients 9

4 ounces cream cheese, softened
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon Cajun seasoning
1-1/2 cups shredded sharp cheddar cheese
1 can (8 ounces) lump crabmeat, drained
2 bacon strips, cooked and crumbled
8 jalapeno peppers

Steps:

  • Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CAJUN JALAPENO POPPERS



Cajun Jalapeno Poppers image

This recipe came from taste testing poppers all over. I combined what I liked and discarded the rest. You can use fresh peppers or prepackaged peppers (not recommended,to soft). If I use fresh, I sometimes like to slice them in half, leaving the stem, de-vein and seed them and saute' them in my favorite beer to soften them up just a little (2-4 minutes). Another tip is to always use protective cooking gloves when dealing with peppers.

Provided by Lande Hoffman

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

18 fresh fresh jalapeno peppers
6 ounces cream cheese
3 ounces of shredded cheese (cheese of your choice or any mixture, I use 2 or more of the following parmesan, cheddar, colby, ric)
progresso breadcrumbs
1 clove pressed garlic
1/2 ounce olive oil
2 tablespoons finely chopped green onions
1/2 teaspoon chopped cilantro (optional)
12 slices pimientos, finely chopped
3 pinches cayenne pepper (1tablespoon or to taste)
1 ounce finely chopped mushroom (optional)
2 -3 ounces of finely chopped cooked meat (crawfish,ground meat or sausage) (optional)
queso sauce (optional)
sour cream (optional)
picante sauce (optional)
ranch dressing (optional)

Steps:

  • Halve the jalapenos leaving the stem attached, de-vein and seed them.
  • Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
  • Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
  • Put bread crumbs on a flat plate.
  • Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
  • If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
  • Bake at 350 for 15 minutes or until mixture starts to bubble.
  • I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
  • Serve warm, room temperature or chilled with any or all of the recommended sauces.

CRAB STUFFED BAKED JALAPENO POPPERS



crab stuffed baked jalapeno poppers image

Crab stuffed jalapeno poppers are one of my favorite appetizer recipes! With just one bowl and in under 30 minutes, you'll have an addicting, slight spicy, super cheesy party snack.

Provided by Chrissie Nelson Rotko, www.offtheeatenpathblog.com

Categories     appetizers

Time 35m

Number Of Ingredients 13

12 jalapenos, halved
4 ounces cream cheese, softened at room temperature
½ cup Tillamook Mexican Four Cheese Blend Shredded Cheese
½ cup Tillamook Sharp Cheddar Shredded Cheese
4 ounces lump crab meat
½ cup diced roasted red pepper
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon oregano
½ teaspoon smoked paprika (add up to 1 teaspoon for a smokier flavor)
salt and pepper, to taste
2 eggs
20 butter crackers, crushed

Steps:

  • 1. Preheat the oven to 400 degrees. 2. Line a baking sheet with foil or parchment paper. 3. Slice the jalapenos in half and scoop out the seeds, membranes and other insides. 4. In a food processor or blender, add the butter crackers and pulse until they resemble fine crumbs (the same consistency as bread crumbs.) You can also crush crackers by hand using a potato masher, fork or your hands. Transfer cracker crumbs to a shallow bowl. 5. In a separate bowl, mix together cream cheese and both types of shredded cheese until combined. 6. Add lemon juice, Worcestershire and spices to the cream and shredded cheese mixture. Stir to incorporate. 7. Add diced red peppers to the cheese mixture and stir to combine. 8. Fold crab meat into cheese mixture. Set aside. 9. In another bowl, whisk together two eggs and set aside. 10. Stuff each jalapeno pepper half with cheese and crab mixture. Make sure you don't overstuff the peppers or they will explode in the oven! 11. Dip each stuffed pepper half completely into the egg mixture, then roll each pepper in the crushed crackers and place on prepared baking sheet. Repeat with each pepper half. 12. Bake for 15 to 20 minutes, or until the peppers are tender, the cracker topping is browned and the cheese is bubbly. 13. To add a little extra crisp to your baked jalapeno poppers, broil for about 3 minutes. 14. Serve while the baked jalapeno poppers are hot!

Nutrition Facts : Calories 125 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 165 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CAJUN CRAB STUFFED PEPPERONCINI



Cajun Crab Stuffed Pepperoncini image

Provided by The Hearty Boys

Categories     appetizer

Time 30m

Yield 36 hors d'oeuvres

Number Of Ingredients 7

36 pepperoncini
1 pound cream cheese, room temperature
8 ounces crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
Chopped fresh parsley leaves

Steps:

  • Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
  • Beat the cream cheese in the bowl of a mixer with the paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce, and thyme and mix until blended. Place the mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley before serving and transfer directly to a serving tray.

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