Crab-Stuffed Corn Muffins recipe

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Ingredients

cooking spray
8 ounces cooked crabmeat
½ cup grated pepper Jack cheese
1 ½ tablespoons mayonnaise
1 teaspoon Asian chili paste (sambal)
1 teaspoon fresh grated lemon zest
¼ teaspoon Worcestershire sauce
salt to taste
1 cup all-purpose flour
1 cup cornmeal
½ teaspoon salt
½ teaspoon baking soda
2 eggs
1 cup buttermilk
1 tablespoon minced green onion
½ cup melted butter
¼ cup grated pepper Jack cheese

Nutrition Info

235.1 calories
carbohydrate: 18.9 g
cholesterol: 75.8 mg
fat: 13.3 g
fiber: 0.8 g
protein: 9.7 g
saturatedFat: 7 g
servingSize: -
sodium: 373.2 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C) and lightly spray a 12-cup muffin tin with cooking spray.

  2. Combine crab meat, 1/2 cup pepper Jack cheese, mayonnaise, chili paste, lemon zest, and Worcestershire sauce together in a large bowl. Season with salt. Cover and refrigerate until ready to use.

  3. Whisk flour, cornmeal, salt, and baking soda together in a large bowl. Stir in eggs, buttermilk, green onion, and melted butter, whisk until combined.

  4. Divide batter evenly in the prepared muffin tin, reaching 3/4 full. Tap the pan on the countertop to remove any air bubbles.

  5. Scoop 1 to 2 tablespoons of the crab mixture into the center of each muffin. Lightly press the crab mixture into the batter. Top each muffin using 1/4 cup pepper Jack cheese.

  6. Bake in the preheated oven until golden brown, 25 to 30 minutes.

Recipe Yield

12 muffins

Recipe Note

These muffins remind me of a New England crab or lobster roll, where they simply pile warm, buttery seafood on those toasted rolls. These would make a great game day party snack.

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