Description
Learn how to make delicious Crab and Cream Cheese Stuffed Jalapeño Poppers With Ranch! This easy recipe is perfect for any occasion.
Ingredients
- 8 large jalapeño peppers
- 8 ounces (227 g) (227 grams) cream cheese
- 4 ounces (113 g) (113 grams) lump crab meat
- 1 cup (240 ml) (113 grams) shredded cheddar cheese
- 2 tablespoons (30 ml) chopped green onions (about 10 grams)
- 1 teaspoon (5 ml) garlic powder (about 2 grams)
- 1 teaspoon (5 ml) onion powder (about 2 grams)
- 1 teaspoon (5 ml) paprika (about 2 grams)
- Salt to taste
- Pepper to taste
- 1/2 cup (120 ml) (60 grams) all-purpose flour
- 2 large eggs, beaten
- 1 cup (240 ml) (115 grams) breadcrumbs
- 1/2 cup (120 ml) (120 milliliters) ranch dressing
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the jalapeño peppers in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine the cream cheese, lump crab meat, shredded cheddar cheese, chopped green onions, garlic powder, onion powder, paprika, salt, and pepper.
- Mix the ingredients thoroughly until well combined.
- Fill each jalapeño half with the crab and cream cheese mixture.
- Place the flour in a shallow dish.
- Beat the eggs in a separate shallow dish.
- Place the breadcrumbs in a third shallow dish.
- Dredge each stuffed jalapeño in flour, shaking off any excess.
- Dip each jalapeño in the beaten eggs, ensuring it is fully coated.
- Roll each jalapeño in breadcrumbs to coat completely.
- Place the coated jalapeños on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the jalapeños are tender and the breadcrumbs are golden brown.
- Remove from the oven and let cool slightly.
- Serve the jalapeño poppers with ranch dressing for dipping.
Notes
- Remove seeds and membranes from jalapeño peppers to reduce spiciness.
- Ensure breadcrumbs fully coat each stuffed jalapeño for a crispy texture.
- Adjust salt and pepper to taste when mixing filling ingredients.
