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.
Did you enjoy this recipe? If so, leave a comment and rating below.
If you are loving crab, don’t miss some of my other favorite crab recipes:
Crab & Shrimp Stuffed Mushrooms
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.
