Ingredients
3 green onions thinly sliced
1/4 cup red bell pepper finely diced
2 Tbsp butter
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 1/4 tsp seafood seasoning i.e. Old Bay or Seafood Magic
1 tsp garlic salt
1 tsp sugar
1/2 tsp paprika
1/2 tsp onion powder
2 cups shredded pepper jack cheese divided use
2 large eggs beaten
3/4 cup cream style corn
3/4 cup heavy cream or half & half
1 1/2 cup white lump crab meat
Instructions
Preheat the oven to 400°F. Spritz 2 [24] cup mini muffin tins with cooking spray. Set aside.
In a skillet over medium-heat heat, saute the chopped green onion and red pepper in 2 Tbsp of butter for 2-3 minutes or until softened. Season to your taste with salt and black pepper. Remove from the heat.
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 the 1 1/2 cups shredded pepper jack cheese, stir thoroughly.
In a separate medium bowl whisk together the eggs, cream corn and heavy cream. Add the wet ingredients to dry ingredients along with the cooked onion and bell pepper. Mix until thoroughly moistened then use a nonstick rubber spatula to gently fold in the crab meat.
Divide the puff dough between the muffin cups by the spoonful using a tablespoon or small ice cream scoop. Sprinkle the reserved shredded pepper jack cheese on top.
Bake for 20 minutes or until golden brown and puffed. Remove to a wire rack, then serve warm.
