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
Scale
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
