Crab-Stuffed Corn Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
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:
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 |
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.
|
|