Description
These Crabby Mini Cornbread Muffins are a delightful appetizer or snack that combines the sweetness of cornbread with the savory flavors of crabmeat and spices. Easy to make and perfect for entertaining!
Ingredients
Units
Scale
Cornbread Muffins:
- 1 Box Jiffy Corn Muffin Mix
- 1/2 cup Fresh or thawed frozen yellow corn kernels
Crab Filling:
- 4 oz. Fresh claw crabmeat, drained and cartilage removed
- 1/4 cup Panko
- 2 Tbsp. Chives, finely chopped + more for garnish
- 3 Tbsp. Mayonnaise
- 2 Tbsp. Jalapeño, finely chopped
- 3/4 Tsp. Paprika
- 3/4 Tsp. Kosher salt
- 1/4 Tsp. Celery seeds
- 1/4 Tsp. Cayenne pepper
Instructions
- Preheat oven: Preheat oven to 400°F and spray a 24-cup mini-muffin tin with cooking spray.
- Prepare crab filling: Combine crabmeat, Panko, chives, mayonnaise, jalapeño, paprika, salt, celery seeds, and cayenne in a bowl.
- Mix cornbread batter: Prepare cornbread mix per box instructions, stir in corn, and divide the mixture among muffin cups.
- Add crab filling: Spoon a heaping teaspoon of the crab mixture into the center of each cup of batter.
- Bake: Bake for 12-15 minutes until lightly browned and a toothpick comes out clean.
- Serve: Sprinkle with chopped chives and serve warm.
Notes
- You can use canned or fresh crabmeat for this recipe.
- Adjust the level of spiciness by adding more or less jalapeño and cayenne.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 16 cal
- Sugar: 0.1g
- Sodium: 76mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0.003g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 0.1g
- Cholesterol: 1mg
