Prep Time



Cook time




  • 4 tablespoons (56 grams) butter, divided
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 medium red bell pepper, seeded and chopped (about 1 cup)
  • 2 tablespoons (30 milliliters) tomato paste
  • 6 tablespoons (90 milliliters) Frank's RedHot® Original Cayenne Pepper Sauce
  • 3 tablespoons (45 milliliters) mayonnaise
  • 1/2 pound (8 ounces) (250g) jumbo lump crab meat
  • 8 medium jalapeño peppers, cut in half, seeds and ribs removed
  • 1/3 cup (75 milliliters) panko breadcrumbs


  1. Preheat oven to 400°F (200°C). Line large sheet pan with foil. Place baking rack on top. Spray with no-stick cooking spray; set aside. Melt 3 tablespoons (42g) of the butter in large skillet on medium heat. Add onion and pepper. Cook 6 to 8 minutes, stirring occasionally, until tender. Stir in tomato paste; cook 2 to 3 minutes longer or until tomato starts to caramelize. Remove from heat.
  2. Stir RedHot Sauce and mayo into onion mixture. Gently stir in crab meat until well mixed. Stuff 2 tablespoons (30ml) of the crab filling into each jalapeño half. Place stuffed jalapeños on prepared pan. Melt remaining 1 tablespoon (14g) butter in microwave-safe bowl. Stir in panko. Sprinkle panko mixture evenly over jalapeños.
  3. Bake poppers 20 minutes until heated through and topping is golden brown.
  4. Test Kitchen Tip: Make a batch (or two!) of these poppers in advance. Prepare and fill as directed, then cover tightly and refrigerate overnight. When you’re ready to serve, let stand at room temp about 10 minutes while preheating the oven. Bake as directed, adding additional time as needed to heat through.