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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


  • 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


  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.