CRAB-STUFFED CORN MUFFINS

Crab-Stuffed Corn Muffins image

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.

Provided by Chef John

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 17

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

Steps:

Preheat oven to 375 degrees F (190 degrees C) and lightly spray a 12-cup muffin tin with cooking spray.
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.
Whisk flour, cornmeal, salt, and baking soda together in a large bowl. Stir in eggs, buttermilk, green onion, and melted butter; whisk until combined.
Divide batter evenly in the prepared muffin tin, reaching 3/4 full. Tap the pan on the countertop to remove any air bubbles.
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.
Bake in the preheated oven until golden brown, 25 to 30 minutes.

Nutrition Facts : Calories 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, Sodium 373.2 mg, Sugar 1.4 g