Crab-Stuffed Corn Muffins

Scott and I love dungeness crabs.  I think we discovered them two years ago after reading about them in the food section of our local newspaper, The Santa Cruz Sentinel.  Anyways, they are amazing and delicious (I think they taste like the best parts of lobster and crab combined) and I highly recommend going out there and eating one whenever you come across them.  Alas, dungeness crabs can be a bit on the pricey side, so they are only a once in a while treat for us.  But, of course, when you come across the perfect recipe that you just have to try, exceptions can be made.  While perusing through one of my favorite cooking blogs, foodwishes.com, I came across just that recipe.  Here it is:

Crab-stuffed Corn muffins from foodwishes.com http://foodwishes.blogspot.com/2012/09/crab-stuffed-corn-muffins-just-one.html

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.

Watch the video.  And then try the recipe.  You will be amazed.

Crab-stuffed corn muffins

Close-up of the top

More cheesy goodness

The delicious insides.  I'll have to admit, the corn muffin part
was just okay but the crab more than made up for it...

Yum!!