Baked and ready to eat in just 40 minutes, and perfect served warm with plenty of salted butter, these crab and chive corn muffins are well-suited for both casual afternoon snacks and entertaining ...

Thinly slice the white and light green parts of the green/spring onions. Add the onions, jalapeño, crab meat, corn, bread crumbs, and lime juice to the bowl and season with salt and pepper.

Melt the butter in a pan. Add the corn, onion, celery, bell pepper, garlic, and Creole seasoning and sauté until tender. Whisk in the flour to make a white roux. Do not brown. Slowly add the ...

Add the corn kernels and cook for 4 minutes ... Ladle the soup into bowls and top with the scallions and crab. Drizzle lightly with chile oil and serve.