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

I was originally going to call these “crab and corncupcakes,” but since I’ve still not perfected my bacon frosting recipe, Idecided 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 littlemore gridiron than cupcakes. Regardless, they were simple to make, and (as Itested personally) quite delicious eaten while watching a football game,possibly with beer(s).
As some of you longtime viewers may have noticed, this is avariation on something we posted many years ago called “Kernel Porker's Barbecued Pork-Stuffed Corn Muffins,” and I alwayswondered how it would be with crabmeat. When I got the usual autumn avalancheof football-themed food wishes, I figured the time was right to find out, and Iwas very happy with the results!
As I mention in the video, they reminded me of a New Englandcrab or lobster roll, where they simply pile warm, buttery seafood on thosetoasted rolls. This was heavier, but just as pleasurable. Anyway, unlike thereplacement referees that are now calling the games, these didn’t suck, andcertainly won’t be a season-long embarrassment to the league. I hope you givethem a try soon. Enjoy!

Ingredients for 12 Crab-stuffed Corn Muffins
For the crab filling:8 oz crabmeat1 1/2 tbsp mayo1 tsp crushed red chili sauce1/4 tsp Worcestershire sauce1 tsp fresh grated lemon zest2 oz grated pepper Jack cheese (about 1/2 cup)salt to tasteFor the corn muffins:1 cup all-purpose flour1 cup corn meal1/2 tsp salt1/2 tsp baking soda1 tbsp minced green onions2 eggs1 cup buttermilk1/2 cup melted butterBake at 375 degrees F. for 25-30 minutes. Serve warm.