Crab-Stuffed Corn Muffins Recipe - Allrecipes.com
Crab-Stuffed Corn Muffins Recipe
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Crab-Stuffed Corn Muffins
See how to make an incredible muffin stuffed with fresh crabmeat. See more
  • READY IN 45 mins

Crab-Stuffed Corn Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

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.
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Reviews More Reviews

Nov 27, 2012

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.

 
Oct 22, 2012

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

 

6 Ratings

Sep 29, 2013

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!

 
Sep 16, 2013

These were good, but a bit on the bland side. The filling was really good, but I think that the corn muffin part needed more salt/flavor. These were really easy to make and I do like the idea, so I will play around w/ them. Thanks for sharing. :)

 
Jan 29, 2013

I loved the basic idea for these but they just didn't have much flavor. The corn muffin was just over powering on what little flavor they did have. Great idea but it needs some tweaking to be as good as it sounded.

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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