Crab-Stuffed Corn Muffins

5 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Chef John
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 muffins

ADVERTISEMENT

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.

Share It

Reviews (5)

Rate This Recipe
Arteom
2

Arteom

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 not expired or anything it was just bad! I followed recipe to a tee and it was just bad. If you cant find or afford REAL crab, use some of the imitation crab and add some cream cheese to the mixture. Also I recommend adding a little sugar, maybe a tablespoon or so to the corn mixture... it's too dull and boring if you use the imitation crab, if you use real fresh crab, let the crab be the star. Otherwise... don't do it.

traci
2

traci

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 because I'm bad about measuring "exact" amounts) so my last few muffins had an extra tsp. or so of filling and it didnt make a difference in the baking process and I liked those ones the best. delish! thank you Chef John

Suepoon
1

Suepoon

This is my favorite recipe. It is very important to use fresh crab meat in this recipe. I love spicy dishes so I added extra chopped red chillis to the mix. In addition to spring onions, I also added chopped corriander. Thank you for this delicioius dish Chef John!

More Reviews

Similar Recipes

Krissy's Best Ever Corn Muffins
(93)

Krissy's Best Ever Corn Muffins

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce
(76)

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Savory Corn Muffins
(56)

Savory Corn Muffins

Corn Muffins
(38)

Corn Muffins

Plantain Corn Muffins
(20)

Plantain Corn Muffins

Berry-Blue Corn Muffins
(17)

Berry-Blue Corn Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 80 mg
  • 27%
  • Sodium
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Corn Muffins

>

next recipe:

Savory Corn Muffins