Sweet Corn & Crab Puffs
Ingredients
Wet Ingredients
3 Chopped green onions
1/4 Cup Chopped Red pepper
2 Tbsp. Butter
Salt & Pepper to taste
1 1/2 Cup Pepper jack cheese, shredded
2 Large eggs, beaten
3/4 Cup Creamed corn
3/4 Cup Heavy cream or half and half
1 1/2 Cup White lump crab meat
Dry Ingredients
1 1/2 Cups all purpose flour
1 1/2 tsp. baking powder
1 1/4 tsp. Old bay seasoning
1 tsp. sugar
1/2 tsp. Paprika
1/2 tsp. Garlic Powder
1/2 tsp. Onion powder
1/2 tsp. salt
Preparation
Prep: Preheat oven to 400.
Spray 2 (24) cup mini muffin tins with cooking spray then set aside.
In a skillet over medium-heat, sauté the chopped green onions and red pepper in 2 Tbsp. butter until softened (about 2 minutes). Season with salt and pepper to your liking. Once cooked, remove from stove and set aside.
In a large mixing bowl, sift together the dry ingredients. Add the shredded cheese and mix thoroughly.
In a separate bowl, whisk together large eggs, creamed corn and heavy cream. Add in your cooked veggies and stir. Now combine your wet and dry ingredients and mix thoroughly.
Now add in crab meat, gently mixing through the dough. Divide dough among muffin cups using a tablespoon or mini ice cream scoop.
Cook in the oven and bake for 20 minutes or until golden brown and puffed. Serve hot.
