# What You'll Need:
→ Vegetables
01 - 8 large jalapeño peppers
→ Seafood
02 - 7 ounces lump crabmeat, picked over for shells
→ Dairy
03 - 3.5 ounces cream cheese, softened
04 - 0.5 cup shredded cheddar cheese
05 - 2 tablespoons mayonnaise
→ Aromatics and Herbs
06 - 2 green onions, finely chopped
07 - 1 clove garlic, minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1 teaspoon lemon zest
→ Seasonings
10 - 1 teaspoon Cajun seasoning
11 - 0.25 teaspoon smoked paprika
12 - 0.25 teaspoon salt
13 - 0.25 teaspoon black pepper
→ Topping
14 - 0.25 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Halve the jalapeños lengthwise and remove seeds and membranes using a small spoon. Wear gloves to protect your hands from the capsaicin oils.
03 - In a mixing bowl, combine softened cream cheese, mayonnaise, shredded cheddar cheese, green onions, minced garlic, fresh parsley, lemon zest, Cajun seasoning, smoked paprika, salt, and black pepper. Mix until well incorporated.
04 - Gently fold in the crabmeat until just combined, being careful not to break up the lump pieces and preserving their texture.
05 - Spoon the crab mixture evenly into each jalapeño half, mounding the filling slightly above the edges for an appetizing presentation.
06 - Mix the panko breadcrumbs with melted butter until the mixture resembles wet sand, then evenly distribute over each filled popper.
07 - Arrange the poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until the tops are golden brown and the filling is heated through and slightly bubbling at the edges.
08 - Remove from the oven and allow the poppers to cool for 5 minutes before serving to prevent burns and allow the filling to set slightly.
