Crab-Stuffed Corn Muffins

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

Directions

Preheat oven to 375 degrees F (190 degrees C) and lightly spray a 12-cup muffin tin with cooking spray.

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.

Whisk flour, cornmeal, salt, and baking soda together in a large bowl. Stir in eggs, buttermilk, green onion, and melted butter; whisk until combined.

Divide batter evenly in the prepared muffin tin, reaching 3/4 full. Tap the pan on the countertop to remove any air bubbles.

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.

Bake in the preheated oven until golden brown, 25 to 30 minutes.