Description
These Mini Deviled Crab Cornbread Muffins are a delightful blend of savory crabmeat and classic cornbread, enhanced with a creamy, tangy deviled crab twist. Perfect as an appetizer or snack, they combine cheddar cheese, green onions, and a touch of heat from Dijon mustard and hot sauce in bite-sized, golden baked muffins.
Ingredients
Scale
Cornbread Base
- 1 cup cornbread mix
- 1/2 cup milk
- 1 egg
Deviled Crab Filling
- 1/2 cup crabmeat
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1/4 cup green onions, chopped
- 1/4 cup cheddar cheese, shredded
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin to ensure the muffins don’t stick during baking.
- Mix cornbread batter: In a mixing bowl, combine the cornbread mix, milk, and egg until the batter is smooth and evenly blended.
- Add crab filling: Carefully fold in the crabmeat, mayonnaise, Dijon mustard, hot sauce, chopped green onions, and shredded cheddar cheese until all ingredients are well incorporated.
- Fill muffin tin: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake muffins: Place the muffin tin in the oven and bake for 12-15 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the muffins to cool slightly before removing them from the tin. Serve warm as a savory appetizer or snack.
Notes
- You can substitute fresh crabmeat with canned or imitation crab if preferred, but adjust seasoning accordingly.
- For extra heat, increase the hot sauce or add a pinch of cayenne pepper.
- These muffins are best served warm but can be reheated gently in the oven or microwave.
- To make them gluten-free, use a gluten-free cornbread mix.
- Ensure the crabmeat is well-drained to prevent the batter from becoming too wet.
