Mini Deviled Crab Cornbread Muffins Recipe
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If you’re searching for a snack that bursts with coastal charm and Southern comfort, look no further than this Mini Deviled Crab Cornbread Muffins Recipe. These irresistible little bites combine the sweetness of cornbread with tender crabmeat and a tangy, slightly spicy kick, making each muffin a perfect harmony of flavors and textures. Whether you’re hosting a gathering or simply craving something special for yourself, this recipe delivers a quick, easy, and utterly delightful treat that feels like a warm hug in every mouthful.
Ingredients You’ll Need
Gathering these ingredients won’t take you long because each one is straightforward but crucial to creating that perfect balance of taste, moisture, and color in your Mini Deviled Crab Cornbread Muffins Recipe. From the light fluff of the cornbread base to the creamy, zesty crab filling, these essentials come together beautifully.
- 1 cup cornbread mix: Provides a tender, slightly sweet base that bakes up golden and fluffy.
- 1/2 cup milk: Adds moisture and makes the batter smooth for the perfect muffin texture.
- 1 egg: Acts as a binder to hold the muffin ingredients together while contributing to richness.
- 1/2 cup crabmeat: The star ingredient, lending delicate seafood flavor and a touch of luxury.
- 1/4 cup mayonnaise: Introduces creaminess and helps keep the muffins moist.
- 1 tbsp Dijon mustard: Offers a subtle tang that balances the richness of the crab and mayo.
- 1 tbsp hot sauce: Adds a gentle heat that wakes up your taste buds without overpowering.
- 1/4 cup green onions, chopped: Brings fresh, mild onion flavor and a pop of green color.
- 1/4 cup cheddar cheese, shredded: Melts into the batter to give cheesy depth and golden spots on each muffin.
How to Make Mini Deviled Crab Cornbread Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
First things first, preheat your oven to 375°F (190°C). Greasing your mini muffin tin ensures your little muffins come out easily without any sticking. It’s a small step but makes clean-up a breeze and keeps these beauties perfectly shaped.
Step 2: Mix the Cornbread Base
In a mixing bowl, whisk together the cornbread mix, milk, and egg until they are fully combined and smooth. This simple base is the canvas where all the exciting flavors will come to life. Don’t overmix here—just enough to combine creates tender muffins.
Step 3: Incorporate the Crab and Flavorings
Now for the fun part! Gently fold in the crabmeat along with the mayonnaise, Dijon mustard, hot sauce, chopped green onions, and shredded cheddar cheese. Folding carefully ensures the crab stays intact while distributing those delightful layers of flavor evenly throughout the batter.
Step 4: Fill Your Muffin Cups
Using a spoon, fill each cup of the prepared tin about three-quarters full. This leaves the perfect amount of room for the muffins to rise beautifully and develop a slight golden top without spilling over.
Step 5: Bake to Golden Perfection
Place the muffin tin in the oven and bake for 12 to 15 minutes or until the tops are golden and a toothpick inserted comes out clean. As they bake, your kitchen will fill with the irresistible aroma of sweet cornbread mingling with savory crab.
Step 6: Cool and Serve
Allow the muffins to cool for a few minutes so they firm up slightly and are easier to remove. Serve them warm to enjoy the melt-in-your-mouth combination of textures and flavors that make the Mini Deviled Crab Cornbread Muffins Recipe so unforgettable.
How to Serve Mini Deviled Crab Cornbread Muffins Recipe
Garnishes
A sprinkle of fresh chopped parsley or extra green onions tops these muffins with a burst of fresh color and brightness. You can also add a small dollop of sour cream or a drizzle of honey butter to elevate each bite deliciously.
Side Dishes
Pair these muffins with a crisp, lightly dressed green salad or some tangy coleslaw to balance the richness. A bowl of creamy soup like tomato bisque or butternut squash makes for a cozy, comforting meal centered around this Mini Deviled Crab Cornbread Muffins Recipe.
Creative Ways to Present
For parties, arrange the muffins on a platter with lemon wedges and little ramekins of cocktail sauce or remoulade for dipping. You can also skewer mini muffins with cocktail picks alongside shrimp or veggies for a fun seafood-themed appetizer display.
Make Ahead and Storage
Storing Leftovers
After enjoying your batch, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 2 days, perfect for enjoying as a tasty snack or quick addition to your next meal.
Freezing
These muffins freeze beautifully. Once completely cooled, place them in a freezer-safe bag or container and freeze for up to 3 months. This makes them a great option for prepping ahead of time or saving some for a busy day.
Reheating
To reheat, simply pop the muffins in a toaster oven or regular oven at 350°F (175°C) for about 5 to 7 minutes until warmed through and slightly crisp on the outside. Microwave reheating works too, but may soften their texture slightly.
FAQs
Can I use fresh crabmeat instead of canned?
Absolutely! Fresh crabmeat adds a sweeter and more delicate flavor. Just make sure it’s cooked and drained well before folding it into the batter to avoid excess moisture.
Are these muffins spicy?
They have a gentle kick thanks to the hot sauce, but you can easily adjust the heat to your preference by using less or swapping with a milder sauce.
Can I make these gluten-free?
Yes, you can substitute the cornbread mix with a gluten-free cornbread mix available at most stores. Just be sure to check the other ingredients to ensure they are gluten-free as well.
What’s the best way to serve these at a party?
Serve them warm, arranged with lemon wedges and dipping sauces like tartar sauce or spicy aioli to impress your guests with a flavorful seafood bite that’s easy to enjoy standing or mingling.
Can I add other seafood to this recipe?
Definitely! Shrimp or crab-and-shrimp blends work wonderfully. Just chop the shrimp finely and fold it in as you would the crab for a mix with extra texture and flavor.
Final Thoughts
This Mini Deviled Crab Cornbread Muffins Recipe is one of those rare dishes that feels both special and effortless, perfect for any occasion or just a delightful treat to brighten your day. Once you’ve tasted the combination of rich crab, zesty seasonings, and comforting cornbread, you’ll understand why it’s become a favorite in my kitchen. I cannot wait for you to try it and make these tiny bites of joy your own!
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Mini Deviled Crab Cornbread Muffins Recipe
- Total Time: 25 minutes
- Yield: 12 mini muffins 1x
Description
These Mini Deviled Crab Cornbread Muffins combine the savory flavors of crabmeat with a moist, cheesy cornbread base, enhanced with tangy Dijon mustard and a touch of hot sauce. Perfect as an appetizer or party snack, these bite-sized muffins bake quickly and offer a delightful blend of spice, cheddar, and green onion.
Ingredients
Cornbread Base
- 1 cup cornbread mix
- 1/2 cup milk
- 1 egg
Crab Filling
- 1/2 cup crabmeat
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1/4 cup green onions, chopped
- 1/4 cup cheddar cheese, shredded
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix Cornbread Batter: In a medium bowl, combine the cornbread mix, milk, and egg until the ingredients are just blended and smooth.
- Add Crab and Flavorings: Gently fold in the crabmeat, mayonnaise, Dijon mustard, hot sauce, chopped green onions, and shredded cheddar cheese until evenly incorporated.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full to allow for rising during baking.
- Bake Muffins: Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly in the pan before carefully removing. Serve warm for the best taste and texture.
Notes
- You can substitute crabmeat with shrimp or canned crab for a different flavor.
- Adjust the hot sauce quantity to your preferred spice level.
- Use fresh corn kernels for added texture if desired, folding them in with the other ingredients.
- Ensure the mini muffin tin is well greased for easy removal.
- These muffins are best served warm but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
