Crab-Stuffed Corn Muffins
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 tbsps
Mayonnaise1 tsp
Worcestershire Sauce1 tsp
Salt1 cup
All-Purpose Flour1 cup
Cornmeal1 tsp
Baking Soda2
Eggs1 cup
Buttermilk1 tbsp
Green Onion (minced)1 cup
Butter (melted)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
3
Season with salt
4
Cover and refrigerate until ready to use
5
Whisk flour, cornmeal, salt, and baking soda together in a large bowl
6
Stir in eggs, buttermilk, green onion, and melted butter; whisk until combined
7
Divide batter evenly in the prepared muffin tin, reaching 3/4 full
8
Tap the pan on the countertop to remove any air bubbles
9
Scoop 1 to 2 tablespoons of the crab mixture into the center of each muffin
10
Lightly press the crab mixture into the batter
11
Top each muffin using 1/4 cup pepper Jack cheese
12
Bake in the preheated oven until golden brown, 25 to 30 minutes