Sweet Corn Crab Puffs (Print Version)
# Ingredients:
01 -
3 green onions, thinly sliced
02 -
1/4 cup red bell pepper, finely diced
03 -
2 tablespoons butter
04 -
1 1/2 cups all-purpose flour
05 -
1 1/2 teaspoons baking powder
06 -
1 1/4 teaspoons seafood seasoning (e.g., Old Bay or Seafood Magic)
07 -
1 teaspoon garlic salt
08 -
1 teaspoon sugar
09 -
1/2 teaspoon paprika
10 -
1/2 teaspoon onion powder
11 -
2 cups shredded pepper jack cheese (divided use)
12 -
2 large eggs, beaten
13 -
3/4 cup cream-style corn
14 -
3/4 cup heavy cream or half-and-half
15 -
1 1/2 cups jumbo lump crab meat
# Instructions:
01 -
Preheat the oven to 400°F. Spritz two 24-cup mini muffin tins with cooking spray. Set aside.
02 -
In a skillet over medium heat, sauté the green onions and red bell pepper in 2 tablespoons of butter for 2-3 minutes, or until softened. Season with salt and black pepper to taste. Remove from heat.
03 -
In a large mixing bowl, whisk together the flour, baking powder, seafood seasoning, garlic salt, sugar, paprika, and onion powder. Add 1 1/2 cups of the shredded cheese and mix thoroughly.
04 -
In a separate bowl, whisk together the eggs, cream-style corn, and heavy cream.
05 -
Add the wet ingredients to the dry ingredients along with the sautéed onions and bell peppers. Mix just until moistened, then gently fold in the crab meat.
06 -
Divide the batter evenly into the prepared muffin tins using a tablespoon or small ice cream scoop. Sprinkle with the reserved shredded cheese.
07 -
Bake the puffs in the oven for 20 minutes, or until golden brown and puffed. Serve immediately.
# Notes:
01 -
Sweet Corn Crab Puffs can be made, baked, and frozen for later use. Reheat in a 350°F oven until heated through.
02 -
Leftovers can be stored in the refrigerator for up to 2 days. Gently reheat in the microwave or oven.
03 -
For added flavor, substitute jumbo lump crab meat with claw meat if preferred.