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.

Original recipe makes 12 muffins

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

PREP

20 mins
COOK

25 mins
READY IN

45 mins

Directions

Preheat oven to 375 degrees F (190 degrees C) and lightly spray a 12-cup muffin tin with cooking spray.
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.
Whisk flour, cornmeal, salt, and baking soda together in a large bowl. Stir in eggs, buttermilk, green onion, and melted butter; whisk until combined.
Divide batter evenly in the prepared muffin tin, reaching 3/4 full. Tap the pan on the countertop to remove any air bubbles.
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.
Bake in the preheated oven until golden brown, 25 to 30 minutes.