I have been craving jalapeno poppers ever since last Saturday when some friends brought a batch to our tailgating event for the Oakland A’s vs. San Francisco Giants baseball game in Oakland. That day, we had a wonderful time filled with the most delicious grilled food ever, and we were even lucky enough to have the beautiful weather last the entire day! Plus, intergroup Bay Area team rivalry, a game of whiffle ball, and half melted ice cream cones called for an irrefutably glorious time.

So, with the taste of those dynamic poppers still lingering in my thoughts, I had to make some more before my mind went crazy thinking about them all day long. Spicy and crunchy with a warm cream cheese filling…yumAlthough the ones we had at the tailgating event were stuffed with A’s themed cream cheese (made with yellow food coloring), wrapped in bacon, and then grilled (really, who could ask for more?!), I decided to make some poppers that were a little different than those. You see, not only was I craving these bacon-wrapped jalapeno poppers from the game but I’ve also had an on-going craving for the poppers I’ve tried at a couple Japanese restaurants as well! The ones from the restaurants have crab in them along with a couple of sushi sauces drizzled over the top.

So, I combined the two variations! I made the filling with crab, cream cheese, and green onions. Then I coated the top in panko bread crumbs and baked them in the oven. After they were finished baking, I drizzled homemade “eel sauce” and a simplified “dynamite sauce” (both of which are sometimes served over sushi) on them and sprinkled on some more green onions to top it off. I was really satisfied with the outcome of the dish! I just wish I had  some bacon on hand to throw into the mix as well…that would have made them perfect.

Here is a picture of the incredibly satisfying poppers that initiated these intense cravings! Seriously, green and yellow themed food to support the Oakland A’s–my friends are beyond awesome.

Here are some more pictures from our day spent at the stadium before the game started:

In addition to the copious amounts of poppers I ate, we also had THREE kinds of sliders at the tailgating event! From left to right: white castle onion, chipotle, and green chile sliders! Great job, Marcus!

Oakland A’s tye-died themed cupcakes. Gotta hand it to my friends Will and Amanda for bringing these and the poppers!!

On top of great food, Chevrolet was letting people test drive cars in hopes to promote their brand. We were parked right next to the area so some of my friends took some for a spin. See my friend’s hand out the back window? The other one is driving. They had other cars that were really cool looking but I guess they got stuck with the SUV.

Anyway, although I came as a Giants fan, I must give it to the A’s fans in our group for bringing the best themed dishes!! It was such a fun event for everyone! Except for the part when the Giants lost…

But I digress.

Basically, I feel like I will be craving jalapeno poppers for a very long time now. But these have definitely satisfied my craving! Here is the recipe:

Crab and Cream Cheese Jalapeno Poppers

4 jalapenos sliced in half lengthwise with all of the insides removed (seeds included!)
4 oz (about half a package) of cream cheese
3 oz of crab meat
1 Tablespoon of finely diced green onion (plus more for garnish)
Panko bread crumbs
Non-stick cooking spray

Preheat the oven to 375 degrees. Wash each jalapeno and slice in half lengthwise. Remove all the insides from the peppers (especially the seeds!). When doing this, you might want to wear gloves or be careful not to touch your face because it stiiiiings! In a bowl, mix together the crab meat, cream cheese, and green onions until they are nicely incorporated.

Fill each pepper with the cream cheese mixture until they are nice and full. Place a generous amount of panko bread crumbs into a bowl, and with one pepper at a time, dip them (cream cheese side down) into the bread crumbs so the entire top of each pepper is nicely coated. Place a wire rack on a baking sheet and lay the jalapenos on it. Then lightly spray the top of the bread crumbs with the non-stick cooking spray. Bake for about 40 minutes!

This is how they come out of the oven. They can be eaten just like this and still be so delicious!! But I wanted to take it a step further.

“Eel Sauce” Recipe*

1/2 cup of low sodium soy sauce
1/2 cup of mirin (I used dry sherry plus and extra tablespoon of sugar)
1/4 cup of sugar

In a pan, combine the soy sauce, mirin, and sugar. Bring the mixture to a light boil so all the sugar is incorporated and entirely dissolved. Then lower the heat to medium-low (letting it simmer), and reduce the sauce until it starts to thicken. Remember, the sauce will thicken even more as it cools so you should stop cooking it right when you see it start to thicken up! If it’s still too runny, then you can heat it up again for a little longer. Then set sauce aside to cool.

*I’m not sure why it’s called eel sauce since the recipe doesn’t call for eel. Anyone know? Well either way, upon diligent research (AKA lots of “Googling”) this seems to be the common recipe for it. It really makes a great dipping sauce!

Simplified “Dynamite Sauce” Recipe**

3 Tablespoons of light mayonaise
3/4 Tablespoon of Sriracha

Mix together until the two are fully incorporated.

**This is a simplified version of the dynamite sauce served over sushi. Sometimes it’s called orange sauce or volcano sauce. It’s usually made with Japanese mayonaise, Sriracha, and sometimes sesame oil is added as well. This simplified recipe does the trick for me though. For this recipe, I used less Sriracha as to not make the poppers too spicy! The amount of spice is up to you though–add less if you just want to taste the coolness from the creamy mayonaise or add more if you want a nice kick!

Take the two sauce, drizzle over the jalapeno poppers, sprinkle with freshly chopped green onions, and enjoy!

Sweet, spicy, crunchy, and savory perfection

Although tasty, I went a little too heavy on the dynamite sauce so everything was EXTRA spicy! I had to add some extra eel sauce on the side :) Fantastic combo!

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31 Responses to “Crab and Cream Cheese Stuffed Jalapeno Poppers”

  1. Thanks for sharing! These looks absolutely amazing! :)

  2. Those poppers look gorgeous! I really wish I had some right now to munch on!

  3. Awesome! Thanks for the shoutout! Although, yours look much better than ours! If only I wasn’t allergic to crab!

  4. Yummmmmm! I’d like one order of these next time I’m town :)

  5. I loved this! I actually made a cold cucumber soup that included some jalapenos and made the mistake of NOT wearing gloves while I cleaned the jalapenos… and after I rinsed my hands, I dried them on a kitchen towel, then later dried my face with that… and I think you know what happened next…! Face in a giant bowl of milk. lol
    I have some jalapenos left over from that, I think I’m going to make your dish today! Thanks!

  6. I have to admit, your poppers definitely kick Sushi Unlimited’s butt! So tasty :)

  7. I am in love with this idea; I have made them wrapped in bacon before, but the crab sounds so good!

  8. Yum these look insane! Your photography is beautiful. And by the way, I’m pretty sure it’s called “eel sauce” because it usually accompanies an eel roll.

  9. Thanks for all of your lovely comments, everyone!

    Castiel: Yes, I accidentally touched my cheek and it started burning!! Lesson learned :)

    Carebear: Thanks! So glad you could be my taste tester!!

    Ashley: The crab worked out really nicely!! And I bet both the crab and bacon together would be fantastic!!! If you try it out, let me know how it goes :)

    Megly: I am so glad you are enjoying my photography!! :) And thanks for letting me know why it’s called “eel sauce”. That makes perfect sense haha I don’t know why I didn’t think of that!

    Thanks for reading guys! :)

  10. These just look insanely delicious! I’ll definitely make these poppers at my next party.

    By the way it’s called eel sauce because it’s used to grill eel that is used in eel rolls. Also as Megly mentioned the same sauce is also used as a topping for the eel rolls

    • Actually, traditional eel sauce DOES have eel in it. You’re supposed to put in soy sauce, mirin, sake, sugar AND an appropriate amount of eel head and bones when you make the traditional eel sauce.. simmer all of the ingredients until the sugar is dissolved, strain and let cool. It should thicken somewhat as it cools.

      Often people in north america make it without the eel because it’s easier, still tasty, and eel head/bones are not easily obtainable. So actually, eel sauce DOES have eel in it.. just not here!

      • Here you go. As you can see, the real thing is a real pain.

        http://unagiya.com/tarenotukurikata.html

        The entire process requires 1) four hours cooking time, 2) rapid cooling tools such as blast chiller.

        Materials
        regular/strong soy sauce: 500cc/350cc
        Mirin: 300cc
        Sugar: 500g
        Sake: 100cc
        an appropriate amount of the eel’s head and bones

        1) bring mirin and sake to a boil over high heat, once sake smell are gone, add head and bones of eel to the mixture, be really careful, it can easiliy catch fire. Once add reduce to med heat

        2) Dissolve the 250g sugar in 350cc soy sauce, add to the mixture simmer until it boil again

        3) reduce to extremely low heat, simmer for another 15 minutes to 20 minutes, the longer the simmer time, the richer the taste, stir every few minutes through out the process

        4)remove the head and bone, simmer for another 15 minutes to 20 minutes in extremely low heat, same as before the longer the simmer time the better it is, remember to stir every few minutes.

        5) pour the sauce through a filter into a new pot

        6) now is time for you to adjust the taste of your “pure sauce”, add the additional 250g suger, the amount you add is complete up to you. It is recomand add a small amount at a time, keep stiring and tasting until it reach your likeing

        7) turn the heat back on to extremely low heat, add the remaining 150cc soy sauce if you are using regular one. simmer for a final 15-20 min.

        8) pour the sauce through a filter into a blast chillers or use other means to cool down extremly fast (less than hour period to 36 degree or below.

        See the pain? lol This is why so many go with the simplified type. So much more convenient.

  11. WOW, it never occurred to me to wrap a jalapeno popper in bacon and then bake it in the oven! Genius!

  12. I made a version of this over the weekend and they were gone in 5 minutes! My guests couldn’t get enough of them and small bowl I had with leftover dynamite sauce was licked clean by my dad!

  13. This looks so good

  14. Will be trying to make these – they sound fantastic, absolutely fantastic. Great blog, btw!

  15. My mouth won’t stop watering after reading this and looking at the pictures. Thanks!

  16. New follower here, love the blog! I love popper and these look amazing, love the twist with the crab!

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