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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C) and lightly spray a 12-cup muffin tin with cooking spray.

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  • 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

235.1 calories; protein 9.7g 19% DV; carbohydrates 18.9g 6% DV; fat 13.3g 20% DV; cholesterol 75.8mg 25% DV; sodium 373.2mg 15% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2012
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 Read More
(7)

Most helpful critical review

Rating: 3 stars
09/05/2018
I folllowed this recipe to the letter. Love the concept but we thought the actual corn muffin was really bland. The crab meat stuffin' was ok but not that flavorful. They came out with a nice golden color. I will try this again and tweak it along the way. I'm going to make my stuffing more of a crab cake concept. Once I try it again I will repost. Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 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 Read More
(7)
Rating: 4 stars
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 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. Read More
(6)
Rating: 5 stars
07/29/2016
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 it and we don't eat MSG). It was really good with the fresh clam chowder we made. I liked the pepperjack cheese in it for a kick too! I'll be keeping this recipe and making it again when we get more fresh crab! Read More
(2)
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Rating: 5 stars
09/29/2013
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! Read More
(2)
Rating: 5 stars
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! Read More
(2)
Rating: 5 stars
03/03/2018
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 salad it was a great recipe for a Saturday lunch! We loved it!!! Read More
(2)
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Rating: 5 stars
12/08/2014
These muffins came out moist and tender. So much more tasty than the photo shows. Read More
(1)
Rating: 4 stars
02/09/2019
too dry but very good Read More
Rating: 5 stars
03/09/2020
This recipe is great. However.... Why can't you guys call for spices that we, the general pubic, would keep in their spice cabinets? I dislike purchasing a spice which I will not use for some time and become outdated. There has to be alternatives and/or substitutes. Thanks so much. Read More
Rating: 3 stars
09/05/2018
I folllowed this recipe to the letter. Love the concept but we thought the actual corn muffin was really bland. The crab meat stuffin' was ok but not that flavorful. They came out with a nice golden color. I will try this again and tweak it along the way. I'm going to make my stuffing more of a crab cake concept. Once I try it again I will repost. Read More