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My review
Crab-Stuffed Corn Muffins
Chef John
"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
45 m servings 235 calsOriginal recipe yields 12 servings (12 muffins)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 235 calories; 13.3 g fat; 18.9 g carbohydrates; 9.7 g protein; 76 mg cholesterol; 373 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
11/27/2012
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 n...
Most helpful critical review
1/29/2013
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...
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11/27/2012
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 n...
10/22/2012
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...
10/17/2016
These were a TERRIFIC hit at our college football tailgate! None leftover! Recipe is a KEEPER! Chef John's recipes never disappoint!
7/29/2016
I'm always looking for ways to eat crab as we catch so many of them on our beach vacations. I made this as written except I used a sweet chili sauce instead of the paste (as the paste had MSG in...
12/8/2014
These muffins came out moist and tender. So much more tasty than the photo shows.
9/29/2013
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 als...
3/3/2018
I loved the idea, but since I didn't have any of the Asian Chili Paste on hand, I had to go another route by substituting Old Bay Seasoning and some cayenne pepper to perk it up. Along with a s...
9/16/2013
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, s...
1/29/2013
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...