Crab-Stuffed Corn Muffins

Crab-Stuffed Corn Muffins

6
Chef John 21372

"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."

Ingredients

45 m {{adjustedServings}} servings 235 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

6
  1. 7 Ratings

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DO NOT USE CANNED CRAB!!! I used canned crab and it was horrid, I used that expensive refrigerated "real" claw crab meat... expensive too. Yeah it was bad, like absolutely horrible, crab was n...

I made these this weekend for my daughter's babyshower. Everybody loved them. I followed the recipe exactly and they were wonderful. Towards the end of making them I had extra crab filling (just...

These muffins came out moist and tender. So much more tasty than the photo shows.