Crab Rangoon Cornbread Waffles

Ingredients

Corn waffles

• ¾ cup (115 g) fine yellow cornmeal
• ¾ cup (95 g) all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp fine salt
• 1 large egg
• 1 cup buttermilk
• 3 tbsp unsalted butter, melted and cooled
• 2 tsp neutral oil, for the waffle iron

Crab topping

• 8 oz fully cooked lump crabmeat, drained and checked for shells
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise
• 1 tsp reduced-sodium soy sauce
• 1 tsp fresh lemon juice
• ¼ tsp garlic powder
• 2 scallions, thinly sliced, divided
• ¼ cup prepared sweet chili sauce

Equipment

Waffle iron, mixing bowls, baking sheet, thermometer

Allergens and ingredient notes: Shellfish, wheat, egg, milk, soy; check sauce labels.

Step by step

1. Heat the oven to 400°F (200°C). Preheat the waffle iron according to its instructions. Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl. In a second bowl whisk egg, buttermilk, and melted butter; fold into the dry mixture until just combined.
2. Brush the waffle iron with a little of the measured oil before each batch. Divide the batter into eight portions and cook small waffles, using about ⅓ cup batter each; use all the batter, for 4–6 minutes per batch or until golden and releasing cleanly. Timing depends on the iron. Transfer to a baking sheet.
3. Mix cream cheese, mayonnaise, soy sauce, lemon juice, garlic powder, and half the scallions until smooth. Fold in all the fully cooked crabmeat gently so some flakes stay intact.
4. Divide the crab mixture among the eight cooked waffles, spreading it evenly rather than making tall mounds. Bake 8–12 minutes, until the topping is hot and its center reaches 165°F (74°C).
5. Divide the sweet chili sauce in thin ribbons over the hot waffles and scatter with the remaining scallions. Serve two waffles per person. This recipe uses fully cooked crab; raw crab requires separate cooking first.

The Devotti twist: Cornmeal builds a savory waffle base for rangoon-style filling, keeping the edges crisp without deep-frying a wrapper.

Make ahead and storage

Refrigerate within 2 hours and use within 2 days. Reheat on a baking sheet until the topping reaches 165°F (74°C). Add fresh sauce after reheating.

Image: AI-generated recipe illustration; homemade results and presentation will vary.