Crab-Stuffed Corn Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 235 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.