Description

Mini Cornbread Crab Muffins are delightful, bite-sized appetizers that combine the sweet, crumbly texture of cornbread with tender, savory fresh crab meat. These easy-to-make baked treats are perfect for parties or casual gatherings, offering a flavorful balance with options for customization. Crispy on the outside and moist on the inside, they are sure to be a crowd-pleaser.

Ingredients

Scale

Main Ingredients

1 cup fresh lump or backfin crab meat
1 box or 1 batch cornbread mix (about 8.5 oz)
2 large eggs
2/3 cup milk or buttermilk
2 green onions, finely chopped
1/2 cup shredded cheddar or pepper jack cheese (optional)
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt
Butter or oil for greasing muffin tins

Instructions

Prepare the batter: Mix the cornbread mix with eggs and milk or buttermilk according to the package or your homemade recipe instructions to create a smooth batter.
Fold in crab and mix-ins: Gently fold in the fresh crab meat, chopped green onions, paprika, garlic powder, salt, and cheese if using, taking care not to break up the crab too much to maintain the muffin’s texture.
Grease and fill muffin tins: Lightly butter or oil your mini muffin tins to prevent sticking. Spoon the crab cornbread batter evenly into each cup, filling about three-quarters full.
Bake until golden: Place the muffin tins in a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
Cool and serve: Let the muffins cool slightly in the pan before transferring to a wire rack to set. Serve warm, garnished with fresh parsley or chives if desired.

Notes

Use fresh crab meat rather than canned for the best flavor and moisture.
Gently fold ingredients to keep muffins light and fluffy and avoid dense texture.
Grease muffin tins generously to ensure easy removal of muffins after baking.
Bake at a constant 375°F to achieve golden tops and perfectly cooked centers.
Serve muffins warm or reheat at 350°F for 10 minutes to revive crispy edges and tenderness.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 mini muffins
Calories: 120
Sugar: 3g
Sodium: 250mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 6g
Cholesterol: 50mg

Keywords: Mini Cornbread Crab Muffins, crab appetizer, cornbread snack, party finger food, savory muffins, seafood appetizer, gluten-free appetizers