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.

Awesome Crab and Goat Milk Cream Cheese Stuffed Jalapeño Poppers

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.

Jalapeños and King Crab Leg prep for making some awesome poppers

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.

Making the goat milk cream cheese stuffing for Awesome Jalapeños and King Crab Leg poppers with crab and freshly chopped chives

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.

Place the jalapeños on a baking sheet

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.

Stuff jalapeños with crab cream cheese mixture

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.

Awesome Crab and Goat Milk Cream Cheese Stuffed Jalapeño Poppers before baking topped with crushed rice cereal and butter mixture

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 and Goat Milk Cream Cheese Stuffed Jalapeño Poppers

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.

Course Appetizer
Cuisine American
Keyword goat milk cream cheese, jalapeno poppers, King crab
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 20
Author Deana Larkin Evans

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

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Place all the peppers on a large small baking sheet.

  4. Remove the crab meat from the legs using kitchen shears to cut the shells. Break into small pieces. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. These store well in the fridge and are actually pretty delicious when cold.

Want More Easy App Ideas?

gluten-free fried cheese sticks made with goat cheese mozzarella

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.