SEARCH
More 3 Photos

Crab-Stuffed Corn Muffins Recipe

Recipe by: Chef John

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook25 m
  • Ready In45 m
  • 1Preheat oven to 375 degrees F (190 degrees C) and lightly spray a 12-cup muffin tin with cooking spray.
  • 2Combine 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.
  • 3Whisk flour, cornmeal, salt, and baking soda together in a large bowl. Stir in eggs, buttermilk, green onion, and melted butter; whisk until combined.
  • 4Divide batter evenly in the prepared muffin tin, reaching 3/4 full. Tap the pan on the countertop to remove any air bubbles.
  • 5Scoop 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.
  • 6Bake in the preheated oven until golden brown, 25 to 30 minutes.
Ingredients
  • 12 servings
  • 235 cals
  • cooking spray
  • 8 ounces cooked crabmeat
  • 1/2 cup grated pepper Jack cheese
  • 1 1/2 tablespoons mayonnaise
  • 1 teaspoon Asian chili paste (sambal)
  • 1 teaspoon fresh grated lemon zest
  • 1/4 teaspoon Worcestershire sauce
  • salt to taste
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon minced green onion
  • 1/2 cup melted butter
  • 1/4 cup grated pepper Jack cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    235
    12%
  • Fat:
    13.3
    20%
  • Carbs:
    18.9
    6%
  • Protein:
    9.7
    19%
  • Cholesterol:
    76
    25%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like