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.

These savory crab and chive corn muffins, from the kitchen of recipe developer Jennine Rye, are both filling, delicious, and packed with savory flavors. With a soft, moist crumb, these muffins ...

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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.