Cornmeal Crab Muffins
|Categories:||Muffins, Quick & Easy, Seafood Appetizers|
|Serves:||make 12 regular size muffins|
|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|
|1 c||all purpose flour|
|1 c||yellow cornmeal|
|1/2 tsp||baking soda|
|1 Tbsp||minced green onion|
|1 c||dairy buttermilk|
|1/2 c||melted butter|
Pinched by Carole1947, and 122 more.
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DirectionsHeat oven to 375^. Spray muffin cup with non stick spray;set aside.
Combine all ingredients in a bowl; mixing to combine well. Set aside.Cornmeal Muffins:
Combine flour, 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.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!