4Oz.Fresh claw crabmeat, drained and cartilage removed
1/4CupPanko
2Tbsp.Chives, finely chopped + more for garnish
3Tbsp.Mayonnaise
2Tbsp.Jalapeño, finely chopped
3/4Tsp.Paprika
3/4Tsp.Kosher salt
1/4Tsp.Celery seeds
1/4Tsp.Cayenne pepper
1BoxJiffy Corn Muffin Mix
1/2CupFresh 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.