Cornmeal Crab Muffins

Pat Duran

By
@kitchenChatter

I can't remember where I got this recipe -in a box on the closet floor.
These are light and fluffy. The cornmeal just sets these little muffins up as great appetizers when baked in mini muffin tins or make in your regular muffin cups. The taste is delightful. Serve with honey-lemon butter or Ala- natural... Enjoy!


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Comments:

Serves:

make 12 regular size muffins

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

CRAB FILLING:

8 oz
canned crabmeat, flaked or fresh
1 1/2 Tbsp
mayonnaise
1/4 tsp
worcestershire sauce
1 tsp
chili sauce or hot sauce
1 tsp
grated lemon zest
1/2 c
grated pepper jack cheese
salt and pepper to taste

CORNMEAL MUFFIN:

1 c
bisquick
1 c
yellow cornmeal
1/2 tsp
salt
1/2 tsp
baking soda
1 Tbsp
minced green onion
2 large
eggs,beaten
1 c
dairy buttermilk
1/2 c
melted butter

Directions Step-By-Step

1
Heat oven to 375^. Spray muffin cup with non stick spray;set aside.
Crab Filling:
Combine all ingredients in a bowl; mixing to combine well. Set aside.
2
Cornmeal Muffins:
Combine bisquick, cornmeal, baking soda and salt in a large bowl; whisk to blend.
Whisk buttermilk,and eggs together. Pour buttermilk mixture, onions and melted butter into flour mixture. Using a rubber spatula, gently FOLD liquid mixture into flour mixture until just blended..do not stir.
3
Fill prepared muffin tins 1/2 full with the batter, then place equal amounts of the crab filling into each cup. Cover filling with remaining muffin batter.
Bake for 25-30 minutes until toothpick inserted in center comes out clean and muffins are golden. Let set in pan for 5 minutes then use a knife to aid removal from tins.Cool on wire rack. Serve with honey-lemon butter or nothing at all..Emjoy- delicious!

About this Recipe

Course/Dish: Muffins, Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, Healthy, Heirloom