Sweet Corn Crab Puffs (Print Version)
# Ingredients:
→ Vegetables
01 -
3 green onions, thinly sliced
02 -
1/4 cup red bell pepper, finely diced
→ Dairy
03 -
2 Tbsp butter
04 -
2 cups shredded pepper jack cheese, divided use
05 -
3/4 cup heavy cream or half & half
→ Dry Ingredients
06 -
1 1/2 cups all-purpose flour
07 -
1 1/2 tsp baking powder
08 -
1 1/4 tsp seafood seasoning (e.g., Old Bay or Seafood Magic)
09 -
1 tsp garlic salt
10 -
1 tsp sugar
11 -
1/2 tsp paprika
12 -
1/2 tsp onion powder
→ Wet Ingredients
13 -
2 large eggs, beaten
14 -
3/4 cup cream-style corn
→ Seafood
15 -
1 1/2 cups jumbo lump crab meat
# Instructions:
01 -
Preheat the oven to 400°F. Lightly coat two 24-cup mini muffin tins with cooking spray. Set aside.
02 -
In a skillet over medium heat, melt 2 Tbsp butter. Sauté the chopped green onion and red bell pepper for 2-3 minutes or until softened. Season with salt and black pepper. Remove from heat.
03 -
In a large mixing bowl, use a whisk to sift together the flour, baking powder, seafood seasoning, garlic salt, sugar, paprika, and onion powder. Add 1 1/2 cups shredded cheese and mix thoroughly.
04 -
In a separate bowl, whisk together the beaten eggs, cream-style corn, and heavy cream.
05 -
Add the wet ingredients to the dry ingredients. Incorporate the cooked onion and bell pepper mixture. Mix until everything is thoroughly combined. Gently fold in the lump crab meat by hand.
06 -
Divide the batter evenly between the muffin cups using a tablespoon or small ice cream scoop. Sprinkle the reserved shredded cheese on top of each filled cup.
07 -
Bake for 20 minutes or until golden and puffed. Serve immediately while warm.
# Notes:
01 -
Reserve a small amount of shredded cheese to sprinkle on top of the batter before baking for a golden finish.
02 -
Premium jumbo lump crab meat is recommended for this recipe, but claw meat can also be used as an alternative.
03 -
Crab puffs can be made in advance and frozen. To reheat, arrange them on a lined baking pan and warm in a 350°F oven.