Awesome Crab Stuffed Jalapeño Poppers
These awesome gluten-free jalapeño poppers are stuffed with goat milk cream cheese, Alaskan King crab, and fresh chives then topped with a crushed cereal and goat butter mixture.

I don’t eat seafood often, but every now and then I get a craving for lobster or Alaskan King crab. Especially, when Brett orders crab rangoons when we pick up Chinese take-out. But they aren’t gluten-free.
So I was thinking about trying to do a gluten-free copy cat, but I really just like the stuffing more than the wonton wrappers. And I wanted to keep it very simple.
So after a little thinking about it, I thought it might be fun to make jalapeño poppers with crab instead! I already love this recipe for vegetarian poppers using Trader Joe’s goat milk cream cheese. I just adjusted it a little bit and added in fresh Alaskan King crab.

Prepping the Jalapeños
I have started wearing gloves when I handle the jalapeños because they can burn! Just wash them, then cut in half. I use a small spoon (or a grapefruit spoon if you’ve got one) to devein the inside of the jalapeños.
Then I soak them in an ice bath for about 10 minutes to get rid of some of the heat. Then place them on paper towels or a clean kitchen towel to dry.
Prepping the Alaskan King Crab
We bought two Alaskan King crab legs from Central Market. They come pre-cooked so really the only work is removing the meat from the shell. I personally don’t like imitation crab or lump crab from a container. It is just a little too fishy for me.
So we don’t mind a little extra work of breaking it down. We used a pair of kitchen shears to cut the legs open and pull out the meat. Then just break up the crab meat into small pieces and set aside.

Prepping the Stuffing Mixture & Topping
The mixture that goes inside the poppers is really simple. Take two tubs of Trader Joe’s cream cheese (9 ounces) and mix with one egg and freshly chopped chives. Then fold in the crab meat.
The topping is gluten-free brown rice cereal that we ground down in a mini-prep. Then melted goat butter and mixed it with the cereal.

Once you have everything ready to go, place the jalapeño halves on a baking sheet. Then fill with the crab mixture. The mixture generously filled twenty large jalapeño halves.

And then just top with the cereal (or gluten-free panko) mixture. I did press it down a little so that it would stick to the mixture. We baked it for 15 minutes and then broiled the topping for a couple minutes to get is nicely browned.

It really is a super easy recipe and the results were fantastic! They tasted better after coming to room temperature and were even better cold! Especially, with fresh squeezed lemon juice.


Awesome Crab Stuffed Jalapeño Poppers
These awesome gluten-free jalapeño poppers are stuffed with goat milk cream cheese, Alaskan King crab, and fresh chives then topped with a crushed cereal and goat butter mixture.
Ingredients
- 10 large jalapeños
- 2 4.5 oz tub of Trader Joe’s goat milk creamy cheese
- 1 egg
- 2 tbsp fresh chopped chives
- 6 oz fresh Alaskan King crab (two legs)
- 1/2 cup crushed gluten-free cereal
- 2 tbsp goat milk butter
- freshly sqeezed lemon juice
Instructions
- Preheat oven to 425 degrees F.
- Wash the peppers. Cut the jalapeños peppers in half and deseed and devein with a small spoon. If they smell strong or burn your hands, soak in ice water for about 10 minutes to reduce the heat. Then remove and dry.
Place all the peppers on a large small baking sheet.
- Remove the crab meat from the legs using kitchen shears to cut the shells. Break into small pieces. Set aside.
- Mix together the cream cheese, egg, and chives. Fold in the crab meat. When well blended, fill each pepper with a few spoonfuls of the cheese mixture.
- Grind down the gluten-free rice cereal until it resembles panko (or use gluten-free panko). Add melted goat butter. Mix together. Spread on top of the poppers filled with the crab meat mixture.
- Place in the oven and bake for about 15 minutes. A knife inserted into the cheese filling should come out clean. Then turn on the broiler for about 2 minutes to brown the topping. Remove from oven.
- These store well in the fridge and are actually pretty delicious when cold.
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