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Crawfish Stuffed Jalapenos

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Brenda is a homegrown Southern woman, mom to three beautiful kids, and wife to the man of her dreams. She loves cooking for her family.

Crawfish Stuffed Jalapenos


About Crawfish Jalapenos

I have said it several times now. I love crawfish and will try it in anything, as well as like a bit of spice. These jalapenos have the best of both worlds and are a winner all the way around.

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  • 30 Jalapeno, Cored out, seed removed and left whole
  • 1/2 pound Crawfish tail meat, Chopped
  • 1 8oz package Cream cheese, Softened
  • 1/4 cup Green onion, Chopped
  • 2 cups + 2 Tablespoons Panko bread crumbs
  • 2 Tablespoons Lemon juice
  • 2 large Egg yolks
  • 2 cloves Garlic, Minced
  • 1 teaspoon Dried mustard
  • 1 teaspoon Salt, To taste
  • 1/2 teaspoon Black pepper, To taste
  • 2 large Eggs
  • 1 cup Buttermilk
  • 1 cup All-purpose flour
  • 1/2 cup Cornmeal
  • Oil, For frying


  1. In a medium bowl, stir together crawfish meat, cream cheese, green onions, 2 Tablespoons panko, lemon juice, egg yolks, garlic, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with a fork. Spoon mix into jalapenos where the seeds was. Refrigerate for 30 minutes.
  2. In a shallow dish, whisk eggs and buttermilk together.
  3. In a another shallow dish whisk flour, cornmeal, remaining salt, and black pepper.
  4. In third shallow dish add remaining panko.
  5. Pour oil into deep fryer and heat to 325. Line a baking sheet with paper towels.
  6. Toss jalapenos in the flour mix, shake off extra flour, dip into the egg mixture, then dredge into the panko.
  7. Fry until golden brown, about 2 minutes and let drain on paper towels.
  8. Note: you can cut the peppers in half and bake these if you do not want to deep fry

© 2022 Brenda

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