How to Make Knorr Corn Crab Soup

Crab-Stuffed Corn Muffins

The soup is similar to cream of corn soup with egg white and crab meat or imitation crab meat added.

Recipe Summary Crab-Stuffed Corn Muffins

These muffins remind me of a New England crab or lobster roll, where they simply pile warm, buttery seafood on those toasted rolls. These would make a great game day party snack.

Ingredients | Knorr Corn Crab Soup

cooking spray

8 ounces cooked crabmeat

½ cup grated pepper Jack cheese

1 ½ tablespoons mayonnaise

1 teaspoon Asian chili paste (sambal)

1 teaspoon fresh grated lemon zest

¼ teaspoon Worcestershire sauce

salt to taste

1 cup all-purpose flour

1 cup cornmeal

½ teaspoon salt

½ teaspoon baking soda

2 eggs

1 cup buttermilk

1 tablespoon minced green onion

½ cup melted butter

¼ 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.

Info | Knorr Corn Crab Soup

prep: 20 mins cook: 25 mins total: 45 mins Servings: 12 Yield: 12 muffins

TAG : Crab-Stuffed Corn Muffins

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