Crab-Stuffed Corn Muffins Recipe

Name: Crab-Stuffed Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: cooking spray, 8 ounces cooked crabmeat, 1/2 cup grated pepper Jack cheese, 1 1/2 tablespoons mayonnaise, and more.

Yes, Crab-Stuffed Corn Muffins falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab-Stuffed Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions