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Crabby Mini Cornbread Muffins

This is a tasty little appetizer that combines crab with cornbread for the perfect bite.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Starter
Cuisine General
Servings 24 Served
Calories 16 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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


  • 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.


Calories: 16kcalCarbohydrates: 1gProtein: 0.1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 1mgSodium: 76mgPotassium: 7mgFiber: 0.1gSugar: 0.1gVitamin A: 98IUVitamin C: 0.05mgCalcium: 3mgIron: 0.1mg
Keyword appetizer, shellfish, starter
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