My Crabby Mini Cornbread Muffins are tasty bites of food. It really is the perfect appetizer to get things started. 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, 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, try my Cornbread and Corn Muffin recipe.
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 boxes instructions and add in the extra corn.
You’ll spray your muffin tins with cooking spray and add a heaping tablespoon of the cornbread mix into each one. Then, top that with a heaping tablespoon of the crab mixture. Pop into the oven and bake for 12-15 minutes until light and golden brown.
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.
If you are looking for other appetizer ideas, check out my Starter Page. It is loaded with great appetizers for dinner parties, holidays and every day enjoyment. If you are loving crab, don’t miss my Cheese Crab Toasts. Other seafood appetizer recipes to try are my classic Shrimp Cocktail, Cast Iron Scallops, Jicama Shrimp Wraps and my Coconut Shrimp with Apricot & Horseradish Sauce.
Crabby Mini Cornbread Muffins
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
- 1 Box Jiffy Corn Muffin Mix
- 1/2 Cup Fresh or thawed frozen yellow corn kernels
- Cooking spray
Instructions
- Preheat oven to 400°F. Spray a 24 cup mini-muffin tin with cooking spray. Put to the side.
- Stir together the crabmeat, Panko, chives, mayonnaise, jalapeño, paprika, salt, celery seeds, and cayenne in a small bowl. Put to the side.
- Mix cornbread mix, per box instructions, and stir in corn. Divide cornmeal mixture evenly among muffin cups. Spoon a heaping teaspoon of the crab mixture in the center of batter in each cup.
- Bake in preheated oven until lightly browned and a toothpick inserted in center comes out clean, 12 to 15 minutes.
- Carefully remove muffins from pan, and place on a serving platter. Sprinkle with more chopped chives, and serve warm.
