I’m a total sucker for crab cakes, so I decided to combine two favorites and make smoked crab cake stuffed jalapenos — a smoky, savory appetizer that’s perfect for the Traeger or any pellet smoker.
Stuffed jalapenos are one of my go-to smoker recipes, and turning crab cake into a poppable, shareable bite is an irresistible twist.
How to make smoked crab cake stuffed jalapenos
Heat a large skillet over medium heat and add about 1 tablespoon of olive oil.
When the oil is hot, add one diced onion and one diced red bell pepper. Season with kosher salt, black pepper, and a pinch of crushed red pepper flakes.
Cook the peppers and onion for 6 to 8 minutes, stirring occasionally until softened.
Add three minced garlic cloves, one tablespoon of fresh lemon juice, and 1/2 tablespoon of Old Bay seasoning. Cook for another minute, then remove from heat and let the mixture cool to room temperature.
Once cooled, fold in 12 ounces of drained jumbo lump crab meat, one cup of panko breadcrumbs, and two beaten eggs. Mix gently until everything is evenly combined — this becomes the crab cake filling for the jalapenos.
Trim 10 to 12 jalapenos in half lengthwise and scoop out the seeds and white ribs with a spoon. Fill each jalapeno half generously with the crab cake mixture and lightly sprinkle additional Old Bay seasoning over the top.
Preheat your smoker or pellet grill to 250°F (about 121°C). Arrange the stuffed jalapenos on the grill grate and smoke for 1½ to 2 hours, until the filling is set, slightly golden on top, and infused with smoke.
We enjoyed our smoked crab cake stuffed jalapenos with some homemade Old Bay aioli!
The aioli is simple: combine one cup of mayo, one tablespoon lemon juice, one finely minced garlic clove, one tablespoon Old Bay seasoning, and 1–2 tablespoons sriracha (adjust heat to taste). Mix until smooth and serve chilled alongside the jalapenos for dipping.
If you like smoked crab cake stuffed jalapenos, you might also enjoy these smoker recipes
Smoked Honey Hot Jalapeno Poppers
Smoked Old Bay Shrimp
Smoked Teriyaki Candied Salmon Bites
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Smoked Crab Cake Stuffed Jalapenos
Cheri Renee
Equipment
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Traeger/Pellet Grill or Smoker
Ingredients
Smoked Crab Cake Stuffed Jalapenos
- 1 tablespoon olive oil
- 1 red bell pepper diced
- 1 onion diced
- kosher salt, black pepper, crushed red pepper flakes (to taste)
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1/2 tablespoon Old Bay seasoning (plus more to sprinkle over top)
- 12 oz jumbo lump crab drained if canned
- 1 cup panko bread crumbs
- 2 eggs beaten
- 10 to 12 jalapenos
Old Bay Aioli
- 1 cup mayonnaise
- 1 to 2 tablespoons sriracha or hot sauce
- 1 clove garlic finely minced
- 1 tablespoon lemon juice
- 1 tablespoon Old Bay seasoning
Instructions
Smoked Crab Cake Stuffed Jalapenos
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Drizzle olive oil in a large skillet over medium heat and add the diced peppers and onions. Season with kosher salt, black pepper, and crushed red pepper flakes. Cook 6–8 minutes, stirring occasionally, until softened.
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Add minced garlic, lemon juice, and Old Bay. Cook 1 more minute, then remove from heat and allow to cool to room temperature.
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Once cooled, gently fold in the crab meat, panko, and beaten eggs until combined.
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Halve the jalapenos lengthwise and remove seeds and ribs. Fill each half with the crab mixture and sprinkle more Old Bay on top.
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Set your smoker or pellet grill to 250°F. Smoke the stuffed jalapenos for 1½ to 2 hours, until the filling is set and lightly browned. Serve warm with Old Bay aioli.
Old Bay Aioli
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Whisk together mayo, sriracha (or hot sauce), minced garlic, lemon juice, and Old Bay seasoning. Chill until ready to serve.
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