Chinese Food

Baked Crispy Stuffed Jalapeno Poppers (Crab Rangoon Style)

Snap some jalapenos in half and stuff them with cream cheese, crab, and scallions, and you get these jalapeno poppers. They are super easy to make and taste amazing. I like to eat them dipped in chili sauce. The crab filling inside is pretty spicy so it’s best to eat these with a side of sour cream. You can find my recipe for the jalapeno poppers here.

As a lover of all things crab, I’ve been whipping up a batch of these Crispy Stuffed Jalapeno Poppers (Crab Rangoon Style) for you to enjoy. There’s nothing quite like being able to get your hands on a tray of these little babies and devour them straight from the oven. With a crispy exterior and a jalapeno cream sauce, these little poppers are positively addictive.

Have you ever been to a crab rangoon buffet? If you have, you know the problem. The jalapeno peppers are too spicy and the crab is all mixed up. That’s why I developed a new crispy stuffed jalapeno popcorn recipe.

• Author: Joyce • Published: July 19, 2021 • Modified: July 19, 2021

These baked stuffed jalapeño poppers have a creamy crab filling and a crunchy sesame and onion coating. A snack that combines the best of both East and West, with tastes that will excite your taste buds!

Crispy Cream Cheese Stuffed Jalapeno Poppers (Crab Rangoon Style)

When a jalapeño popper meets a crab rangoon, what do you get? Crispy cream cheese jalapeño poppers with a creamy crab stuffing! These aren’t your typical cream cheese filled jalapeño poppers; instead of bacon, I used Chinese sausages (Lap Cheong) to give them a somewhat smokey, sweet, and salty flavor, but if you can’t locate Chinese sausage, bacon would do.

Give this appetizer a try if you enjoy crispy, spicy, bite-sized fritters filled with cheesy garlicky crab that are baked rather than fried.

Crispy Cream Cheese Stuffed Jalapeno Poppers (Crab Rangoon Style)



Crispy Cream Cheese Stuffed Jalapeno Poppers (Crab Rangoon Style)

  • Chinese Sausage (Lap Cheong) – I used Chinese Sausage (Lap Cheong) for this baked jalapeño popper dish, which you can buy at any Asian grocery shop. With a sweet and salty taste mixed with rice wine, this sausage is extremely flavorful. If you can’t locate it, you can make it using bacon instead, and it’ll be just as wonderful.
  • Imitation Crab – For this crab rangoon type filling, I use imitation crab sticks. I use frozen crab meat, but you may also use imitation crab pieces from the grocery store’s refrigerated department. You may use real crab meat instead of imitation crab meat, but I think that the added msg gives it a much better taste and umami.
  • Bread Crumbs – A mixture of panko bread crumbs, deep-fried onions, and toasted sesame seeds are roasted combined with a little sesame oil to create the crispy topping. I like panko over regular breadcrumbs because it has a rougher texture and adds a little more texture and crunch.
  • Deep-Fried Onions – I used pre-deep-fried onionsshallots from Asian supermarkets. If you can’t locate it, you may substitute French fried onions, which can be found at your local supermarket.



With a spoon, I find it simplest to de-seed and de-vein jalapenos. I’ve had my fair share of hot knicks and cuts from knives, and it’s never been a pleasant experience.

Crispy Cream Cheese Stuffed Jalapeno Poppers (Crab Rangoon Style)

To begin, stab the spoon at the very top near the stem where all the mushy spongy parts are and scrape down to get started after slicing the jalapenos in half lengthwise. Once you’ve removed that large chunk, scraping the remainder is a snap.

Remove the seeds but don’t scrape off all of the white membranes if you want your cream cheese filled jalapeño poppers to have a fiery kick. If you want a gentler approach, though, be careful to remove as much of the white membrane pieces as possible.

Crispy Cream Cheese Stuffed Jalapeno Poppers (Crab Rangoon Style)

Once the jalapeos have been prepared, combine the filling ingredients and stuff the peppers.

Crispy Cream Cheese Stuffed Jalapeno Poppers (Crab Rangoon Style)

Keep an eye on these tiny fellas while they’re baking. It’s important for us not to overcook it. The peppers should still have a little snap to them. When jalapenos are overdone, they leak water, resulting in dripping, waterlogged cream cheese filled jalapenos. It just took 12-15 minutes to get it to the correct texture.

Crispy Cream Cheese Stuffed Jalapeno Poppers (Crab Rangoon Style)

The crispy pieces are made ahead of time on the stovetop. This allows us to choose how brown and crispy we want it to be. When the poppers come out of the oven and the cheese is still soft, add it last so it sticks to the poppers. There’s no need to deep-fry anything!

Crispy Cream Cheese Stuffed Jalapeno Poppers (Crab Rangoon Style)



If you make this baked jalapeno popper dish, please share your photos with me! Follow @pupswithchopsticks and #pupswithchopsticks on Instagram, then take a picture and tag it with @pupswithchopsticks and #pupswithchopsticks. I’m curious to see what you’re working on!

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Crispy Stuffed Baked Jalapeno Poppers (Crab Rangoon Style)

These baked stuffed jalapeño poppers have a creamy crab filling and a crunchy sesame and onion coating. A snack that combines the best of both East and West, with tastes that will excite your taste buds!

Time to Prepare: 20 minutes

15 minutes to prepare

35 minutes total

Appetizer, Snack, and Course

American and Asian cuisine

24 Popper Servings

calorie count: 75 kcal


Filling for Crab Rangoons with Cheese


To make the Crispy Topping, combine all of the ingredients in a large mixing bowl

  • Heat the frying pan over medium heat and add the sesame oil.

  • Add the sesame seeds to the heated oil and toast for approximately 10-15 seconds.

  • Toast the panko bread crumbs and fried onions for a few minutes until golden brown (keep rotating the pieces so the sesame seeds don’t burn).

  • Remove it from the pan after it’s browned and put it aside to finish topping the jalapeno poppers.

Preparing the Jalapenos and Stuffing Them

  • Cut the jalapenos in half lengthwise after washing them.

  • Scrape down the whites of the jalapeño with a spoon from near the top around the stem. (I find that removing all of the membranes and seeds without using a knife is one of the simplest methods to do it.) Scrape out the jalapenos and set aside.

  • To liberate the oils and flavors from the sausage and brown the onions, finely slice the small onion and Chinese sausage and toast them in a frying pan. (This will take around 10 minutes.)

  • Preheat the oven to 400 degrees Fahrenheit (204C)

  • Toss together the cheeses, soy sauce, maple syrup, roasted onions and Chinese sausage, shredded crab, and garlic powder in a small mixing bowl. Combine thoroughly.

  • Place the jalapenos on a baking sheet lined with parchment paper and fill with the cheese and crab stuffing.

  • Preheat the oven to 350°F and roast the jalapeno poppers for 15 minutes. Roast for approximately 12 minutes if you’re using smaller jalapenos. (We don’t want to overcook the poppers.) Jalapenos that have been overcooked will release a lot of water, making the dish mushy. Jalapeno poppers that are slightly underdone retain their bite and crunch.)

  • When the jalapenos are done roasting, quickly top them with the crispy toppings while the cheese is still soft.

  • Immediately savor


  • Avoid inhaling the hot vapors surrounding the work area when de-seeding the jalapeño.
  • Remove just the seeds from the jalapenos and leave the white membranes in place for a little hotter jalapeño. Scrape off the seeds and the white membrane entirely for a milder jalapeño.


Serving: 1Popper | Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g

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