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:
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
35 comments:
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.
Does crab meat in a can taste like the real stuff? Not easy getting crab meat in these parts of the midwest
No it doesn't! May still work in this however.
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!
Thank you for another great recipe! This may sound stupid, but do we need to pre-cook the crab before we can use it?
P.F.M.! Pure freakin' magic!
I'm making these this weekend!
If I perfect a bacon frosting will you post it?
You could use raw crab!
This is genius Chef John! As for "frosting", how about creme fraiche sprinkled with finely chopped candied bacon? Just brainstorming here....LOVE YOU!
Are they any good reheated?
I'm sorry, 'rewarmed'?
You can pick raw crab? Honestly never tried that before.
Okay reheated in micro for 30 seconds, but
Not as good as fresh.
I love this idea. My hubby and son will love to have these on game day. Thanks Chef John you never fail me.
This is a GREAT recipe. My husband and son is gonna love this on game day. You never fail me Chef John. Thanks!
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...
OmGOODNESS!! Can't wait to make these - once I find cornmeal in Saudi Arabia;)
Chef,
Which grind of cornmeal did you use? Or, doesn't it matter?
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.
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
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. :)
Morgan got it right...
'round the outside? NAY! Push it real good...
almost did a genuine spit-take.
Chef John, could this work with other types of fillings? Like a mixture of vegetables?
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!
try it with maple syrup and crispy bacon bits, yummy yummy in my tummy
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.
Push it...push it real good!
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.
too much baking soda?
Hi chef John! I know crab meat turns out great but would ham work too? Do you have any other suggestions? Thanks!
I am so glad I found this site, your recipes are amazing!
Ahh this looks amazing! Crabmeat and and green onions are one of my fav combos. =P
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!
Would this be the same recipe for crabmeat stuffing? Looking for a crabmeat stuffing recipe for flounder or whatever kind of fish.
(me just cooking)... Made the muffins, came out great! Got to thinking on this "bacon frosting": mixed some soft cream chz (4oz), fine minced garlic (2tsp), fine-grated pecorino romano (what was handy),chopped bacon bits (a tad of bacon fat), a dash or so of hot sauce, dash of Old Bay. Dollop/ribbon sparingly over muffins. YUM! Thanks for the inspiration, I'm going to recreate this in a Mini-muffin for an upcoming event and see how it goes over.
Chef John! You are a wonderful inspiration. Thank you for sharing your knowledge and humor. Question: must we use all purpose flour with the cornmeal, or can we use only cornmeal?
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