Wednesday, September 19, 2012

Crab-Stuffed Corn Muffins – Just One Frosting Away From Being Cupcakes

I was originally going to call these “crab and corn cupcakes,” but since I’ve still not perfected my bacon frosting recipe, I decided to hold off and go with the slightly less exciting sounding “crab-stuffed corn muffins.” And no, I’m not kidding about the bacon frosting.

Besides, since these were inspired by the food wish for new, easy and interesting football party snacks, I think “muffins” sounds a little more gridiron than cupcakes. Regardless, they were simple to make, and (as I tested personally) quite delicious eaten while watching a football game, possibly with beer(s).

As some of you longtime viewers may have noticed, this is a variation on something we posted many years ago called “Kernel Porker's Barbecued Pork-Stuffed Corn Muffins,” and I always wondered how it would be with crabmeat. When I got the usual autumn avalanche of football-themed food wishes, I figured the time was right to find out, and I was very happy with the results!

As I mention in the video, they reminded me of a New England crab or lobster roll, where they simply pile warm, buttery seafood on those toasted rolls. This was heavier, but just as pleasurable. Anyway, unlike the replacement referees that are now calling the games, these didn’t suck, and certainly won’t be a season-long embarrassment to the league. I hope you give them a try soon. Enjoy!


Ingredients for 12 Crab-stuffed Corn Muffins
For the crab filling:
8 oz crabmeat
1 1/2 tbsp mayo
1 tsp crushed red chili sauce
1/4 tsp Worcestershire sauce
1 tsp fresh grated lemon zest
2 oz grated pepper Jack cheese (about 1/2 cup)
salt to taste
For the corn muffins:
1 cup all-purpose flour
1 cup corn meal
1/2 tsp salt
1/2 tsp baking soda
1 tbsp minced green onions
2 eggs
1 cup buttermilk
1/2 cup melted butter
Bake at 375 degrees F. for 25-30 minutes. Serve warm.

View the complete recipe

33 comments:

Shelina said...

Wow I don't know how I found you but I think I've been looking for you my whole life. Crab Muffins! Hmmm.

P.S. This site design looks great.

Razors Edge said...

Does crab meat in a can taste like the real stuff? Not easy getting crab meat in these parts of the midwest

Chef John said...

No it doesn't! May still work in this however.

adnanroni said...

Was looking for a way to use a can of smoked oysters, this gives a great idea! Corn muffins with smoked oysters, here I come! Thanks Chef John!

Anonymous said...

Thank you for another great recipe! This may sound stupid, but do we need to pre-cook the crab before we can use it?

Me.Eat.Food said...

P.F.M.! Pure freakin' magic!

I'm making these this weekend!

If I perfect a bacon frosting will you post it?

Chef John said...

You could use raw crab!

Jude said...

This is genius Chef John! As for "frosting", how about creme fraiche sprinkled with finely chopped candied bacon? Just brainstorming here....LOVE YOU!

Vincent said...

Are they any good reheated?

Vincent said...

I'm sorry, 'rewarmed'?

Asian Malaysian said...

You can pick raw crab? Honestly never tried that before.

Chef John said...

Okay reheated in micro for 30 seconds, but
Not as good as fresh.

ChefWannaBe said...

I love this idea. My hubby and son will love to have these on game day. Thanks Chef John you never fail me.

ChefWannaBe said...

This is a GREAT recipe. My husband and son is gonna love this on game day. You never fail me Chef John. Thanks!

Anonymous said...

Candied bacon... Not with frosting but a doughnut glaze and maybe some heat or Old Bay. Or sink those muffins in seafood bisque. Oh if it wasn't late I'd go cooking...

robin said...

OmGOODNESS!! Can't wait to make these - once I find cornmeal in Saudi Arabia;)

Axel14222 said...

Chef,
Which grind of cornmeal did you use? Or, doesn't it matter?

truthspew said...

I have an idea for bacon frosting. After all, bacon fat solidifies to some degree at room temperature.

So maybe mix a dab of that in with the sugar. It's a thought.

Because after all what is frosting but a carrier usually a fat of some sort, sugar, and some flavor.

Lazybuttons said...

I will not say Chef John is the best chef - there is no best! But his calm and reassuring manner of instruction is unrivaled <3

Morgan R. said...

I was thinking how disappointed I was that you didn't throw your always hilarious Eminem reference in after you said "around the outside," but you more than made up for it just a few seconds later with the Salt 'n Peppa reference. Nice work, sir. :)

Anonymous said...

Morgan got it right...

'round the outside? NAY! Push it real good...

almost did a genuine spit-take.

Anonymous said...

Chef John, could this work with other types of fillings? Like a mixture of vegetables?

Alethea said...

Hi chef John. Since fresh crab is not available everywhere here in Sao Paulo, Brazil, I tried this recipe with cheese (a local variety called Minas) and sundried tomatoes. I seasoned the batter with black pepper and nutmeg and it turned out really good. This is not the first time I succesfully try one of your recipes. I've become a huge fan of your blog!

Anonymous said...

try it with maple syrup and crispy bacon bits, yummy yummy in my tummy

Alyssa said...

I've never liked watching cooking shows, or even instructional videos, so imagine my surprise when I can't stop watching these! Dang you make food sexy.

Anonymous said...

Push it...push it real good!

Anonymous said...

I made these and the filling was delicious. My corn muffin came out with a bitter aftertaste though ... any thoughts on why? I have never had that happen before.

Chef John said...

too much baking soda?

Aryanna said...

Hi chef John! I know crab meat turns out great but would ham work too? Do you have any other suggestions? Thanks!

LaTuaCantante said...

I am so glad I found this site, your recipes are amazing!

Anna said...

Ahh this looks amazing! Crabmeat and and green onions are one of my fav combos. =P

Jason Smith said...

CJ! You are an inspiration!!! Had some leftover hot bacon dressing.... Hear me out, this is good!!! Seasoned it with Old Bay and thyme, lemon juice, worcestershire, hot sauce, F.L.I.P. (flat leaf Italian Parsley)and fresh chives. "Frosted" my crab stuffed muffins. Awesome!

ross said...

Would this be the same recipe for crabmeat stuffing? Looking for a crabmeat stuffing recipe for flounder or whatever kind of fish.