crab-stuffed corn muffins

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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 .
• 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.