Crabby Mini Cornbread Muffins

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My Crabby Mini Cornbread Muffins are the perfect appetizer. They are great at cocktail parties or on a buffet. I wanted to keep this appetizer affordable so rather than using lump crab meat, which can be very expensive, I used fresh claw meat which is just as delicious but about half the price. I can buy a little 8 ounce container in the seafood department and use the other half to top salads, etc.

While I usually make my own cornbread and corn muffins, I was also looking for a shortcut on the day I made these. So, I used a store bought box of Jiffy Corn Muffin Mix. This has been around for years and with good reason. It tastes pretty darn good and is a time saver when in a rush. I added corn to it to give it more substance and with the addition of crab, veggies and spices, it is perfect. If you want to make your own cornbread, go right ahead or try my recipe.

How to make crabby cornbread muffins

You’ll start by mixing the crab meat, panko, chives, mayonnaise, jalapeno, paprika, celery seed, salt and cayenne pepper in a bowl. Put that to the side. Next, make the cornbread as per the instructions on the box, and add in the extra corn.

You’ll spray your muffin tin with cooking spray (one 24-mini muffins pan) and add a heaping tablespoon of the cornbread batter into each muffin cup. Then, top each muffin well with a heaping tablespoon of the crab mixture. Pop into the oven and bake for 12-15 minutes until light and golden brown.

This recipe will make 24 mini muffin appetizers but I have also turned these into regular sized muffins and served them with a salad for lunch. If you do that, you’ll get about 6 regular sized muffins and 1 – 2 per person is fine.

These are delicious hot out of the oven but also work when warm and room temperature making them great on a buffet and as a pass around appetizer. You can sprinkle some fresh chopped chives or parsley on top and set them on a platter.