Step-by-step instructions
- Preheat your oven to 375°F (190°C) and grease a deep baking dish or individual ramekins.
- In a large bowl, whisk together the melted butter, sour cream, eggs, and creamed corn until the mixture is smooth.
- Gradually stir in the corn muffin mix, Old Bay seasoning, chopped parsley, and garlic powder until just combined. Be careful not to overmix!
- Gently fold in the lump crab meat, ensuring the large lumps remain intact for that perfect texture.
- Pour the batter into the prepared dish and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick—it should come out clean.
- Once golden brown, remove from the oven and brush with melted garlic butter while it’s still warm.
- Serve with a side of remoulade sauce or extra melted butter for dipping.
Best ways to enjoy it
Lump Crab Meat Cornbread is incredibly versatile. Enjoy it warm from the oven as a delightful starter or serve it alongside a fresh salad for a complete meal. Pair it with a bright, tangy remoulade sauce for extra flavor or drizzled garlic butter that takes it over the top. This dish is also fantastic for gatherings—consider slicing it up into cubes for easy sharing at your next event.
Storage and reheating tips
To keep your leftover cornbread fresh, store it in an airtight container in the refrigerator for up to four days. If you want to save it for a later date, consider freezing it. Wrap individual slices securely in plastic wrap and then in foil; it can last up to three months. Reheat it in the oven at 350°F until warm, or pop it in the microwave for a quick fix—just be careful not to dry it out.
Helpful cooking tips
- Quality matters: Use fresh crab meat for the best flavor. If you can find it fresh, opt for it over canned for a truly exceptional taste.
- Don’t rush the folding: To achieve a tender cornbread, gently fold in the crab meat without overworking the batter.
- Season relish: If you’re feeling adventurous, try adding some chopped jalapeños or diced bell peppers for an additional layer of flavor.
Creative twists
There are endless possibilities to jazz up your Lump Crab Meat Cornbread! Consider adding shredded cheese for a gooey texture. You could also throw in some sautéed green onions or bacon bits for extra richness. If you’re looking for a health-conscious variation, swap out the sour cream for a Greek yogurt version or experiment with gluten-free corn muffin mixes.
Common questions
How long does it take to make this dish?
From start to finish, you’ll need about 45 minutes, including prep and baking time.
Can I use imitation crab meat?
While it’s best to use real lump crab meat for optimal flavor, imitation crab can be used if necessary, although the taste will differ.
What can I serve this cornbread with?
Lump Crab Meat Cornbread pairs beautifully with a crisp green salad, fried shrimp, or even a light broth-based soup for a balanced meal.
Can I freeze the cornbread?
Absolutely! Wrap it tightly in plastic wrap and then in foil before freezing. Enjoy it within three months for the best quality.
By infusing your meals with this delightful recipe, every bite will transport you to a sun-soaked beachside picnic. Enjoy the ease and comfort of Lump Crab Meat Cornbread today!
