Crab & Cream Cheese Jalapeno Poppers

Crab rangoon (puff) meets jalapeno popper — OMG. So good y’all. I’ve been a long time fan of jalapeno poppers (I know i’m not alone here), typically stuffed with a blend of cream cheese and cheddar, and always wrapped in bacon. I had some leftover crab meat I was trying to decide how to use up, Jason had brought home a bunch of jalapeños and here we are. I don’t know if I’ll ever plan to make these poppers without crab again you guys. Creamy cheese, crispy bacon, spicy jalapeno and real crab meat — 4 ingredient appetizer that is guaranteed to be a hit, if you’re even willing to share. 

Crab & Cream Cheese Jalapeno Poppers

Crab rangoon meets jalapeno popper – YUM!


  • 6 jalapeños
  • 4 oz cream cheese
  • 2 oz shredded crab meat
  • 12 strips bacon use a thin/regular cut


  • Preheat oven to 425.
  • Mix together crab & cream cheese until evenly combined.
  • Halve jalapenos, leave the stems on so cheese won’t melt out while cooking.
  • I find it best to see which way the jalapeno naturally lays and slice in half in such a way that it will lay pretty flat when halved.
  • Fill jalapeno halves with crab mix and wrap with one slice of bacon each.
  • Bake 15 mins, and then turn broiler onto high and leave in another 3 minutes (this allows bacon to crispy nicely!
  • ENJOY!


This makes 12 halves — easily adjust to make however many you want. 
  • ​Rule of thumb I used was 1 part crab to 2 parts cream cheese. Crab meat can typically be found in the seafood area near your butcher at the grocery store. I use real crab meat, not imitation!
  • Do not use thick cut bacon — I find that with the extra time needed to fully cook and crisp thick cut, the peppers are over cooked. 2 strips per jalapeno. 

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