If you’re searching for a crowd-pleasing treat that combines classic Southern comfort with a savory seafood twist, these Mini Deviled Crab Cornbread Muffins are an absolute must-try. Imagine the sweetness of cornbread meeting luscious lumps of crab, all wrapped together in irresistible bite-sized muffins that are perfect for parties, brunches, or any occasion that calls for something a little extra special. With just the right kick of spice and a finishing touch of buttery goodness, Mini Deviled Crab Cornbread Muffins are sure to turn any gathering into a celebration. Trust me: one taste, and these will become your new signature appetizer!
Ingredients You’ll Need
Every great dish starts with simple, quality ingredients, and that’s absolutely true for these Mini Deviled Crab Cornbread Muffins. Each component has its role, from adding rich flavor and tender texture to giving the muffins their beautiful golden hue. Here’s what you’ll need, and why each element matters:
- Lump crabmeat (1 cup): The star attraction—make sure to pick over for shells so every bite is tender and sweet.
- Cornbread mix (1 box, 8.5 ounces): Your shortcut to perfectly fluffy, golden muffins with just the right amount of corn flavor.
- Milk (1/3 cup): Helps bind the batter and make the crumb wonderfully moist.
- Large egg (1): Adds structure and richness to keep the muffins light but satisfying.
- Mayonnaise (2 tablespoons): A little secret for ultimate moisture and a hint of tang.
- Dijon mustard (1 tablespoon): Brings brightness and depth that lifts the flavor of the crab.
- Old Bay seasoning (1 teaspoon): A classic for seafood, adding warmth and that unmistakable savory kick.
- Hot sauce (1/2 teaspoon): Just enough to perk up the muffins with gentle heat.
- Green onions, finely chopped (1/4 cup): For fresh bite and color that pairs beautifully with seafood.
- Shredded cheddar cheese (1/4 cup): Melts into the batter for pockets of gooey, salty bliss.
- Melted butter (1 tablespoon): Brushed on top, it gives the muffins an irresistible, glossy finish.
- Nonstick spray: Makes sure each mini muffin pops right out—no sticking or crumbling allowed!
How to Make Mini Deviled Crab Cornbread Muffins
Step 1: Prep Your Oven and Muffin Tin
Begin by preheating your oven to 375°F, making sure it’s hot and ready for baking. Lightly grease a 24-cup mini muffin tin using nonstick spray. This simple step is key to achieving perfectly baked Mini Deviled Crab Cornbread Muffins that release cleanly every time.
Step 2: Mix the Cornbread Batter
Grab a large bowl and prepare your cornbread mix following the package directions, combining it with the milk and egg. Stir until everything is just smoothly blended—overmixing can make the muffins a bit chewy, so gentle is best here.
Step 3: Prepare the Crab Mixture
In a separate small bowl, gather your lump crabmeat, mayonnaise, Dijon mustard, Old Bay seasoning, hot sauce, green onions, and cheddar cheese. Give it all a thorough stir until the mixture is well combined and the flavors start to marry. The scent alone will get your mouth watering!
Step 4: Combine and Fold
Now comes the key moment: gently fold the crab mixture right into the cornbread batter. Use a spatula and a light hand—just enough to incorporate everything without deflating the batter or breaking up the delicate crab. The end result should look a little marbled.
Step 5: Portion the Batter
Evenly divide your batter among the mini muffin cups, filling each about three-quarters full. This ensures your Mini Deviled Crab Cornbread Muffins rise perfectly and have those delightful domed tops when baked.
Step 6: Bake Until Golden
Slide the tray into your preheated oven and bake for 12 to 15 minutes. You’re looking for muffins that are golden brown with a deliciously crisp edge. A toothpick inserted in the center should come out clean—this is your signal they’re done!
Step 7: Brush with Butter and Cool
As soon as the muffins emerge from the oven, brush their tops with melted butter. Let them cool in the pan for a few minutes to set, then gently transfer them to a wire rack or serving plate. Now your Mini Deviled Crab Cornbread Muffins are ready to shine!
How to Serve Mini Deviled Crab Cornbread Muffins
Garnishes
Give your muffins an extra flourish with a sprinkle of finely chopped green onions, a light dusting of Old Bay, or even a few delicate microgreens on top. Each garnish emphasizes the fresh, savory flavors of the crab and makes your plate completely irresistible.
Side Dishes
Mini Deviled Crab Cornbread Muffins are incredibly versatile, pairing well with everything from bright, crisp salads to creamy coleslaw or tangy remoulade. They also shine alongside a bowl of chowder or gumbo, making for a southern-inspired meal that everyone will remember.
Creative Ways to Present
Try arranging the muffins atop a wooden board lined with lemon wedges and tiny ramekins of spicy dipping sauces for a festive appetizer platter. Or nestle them into lettuce cups for a charming handheld bite—perfect for parties and brunch spreads alike.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Deviled Crab Cornbread Muffins in an airtight container in the refrigerator—they’ll stay fresh and moist for up to three days. Just be sure to let them cool fully before storing, to preserve their best texture.
Freezing
These muffins are just as delightful when made ahead and frozen. Place completely cooled muffins in a single layer in a freezer-safe bag or container. They’ll keep their flavor and moisture for up to two months, ready to reheat whenever you need an effortless snack or appetizer.
Reheating
To bring your Mini Deviled Crab Cornbread Muffins back to their just-baked glory, pop them in a 325°F oven for about 8 minutes, or until warmed through. This method preserves their tender crumb and crisp edges, much better than microwave reheating.
FAQs
Can I use canned crab instead of lump crabmeat?
Yes, you can substitute canned crab if that’s what you have on hand; just drain it well and double-check for any bits of shell. Lump crabmeat has a sweeter, richer flavor, but these muffins still taste fantastic with a good-quality canned option.
How spicy are these muffins?
The heat level is mild, thanks to the small amount of hot sauce and the warm savoriness of Old Bay seasoning. If you love spice, feel free to add a few diced jalapeños or a bit more hot sauce for an extra kick!
Can I make these ahead for a party?
Absolutely! Mini Deviled Crab Cornbread Muffins are made for parties. Bake them the day before, store in the fridge, then gently reheat in the oven just before serving for the freshest flavor and texture.
What’s the best way to serve them as an appetizer?
Arrange the muffins on a cozy serving platter with lemon wedges, fresh herbs, and your favorite dipping sauces (think spicy aioli or classic remoulade). They look beautiful and are perfectly sized for guests to grab and mingle!
Are Mini Deviled Crab Cornbread Muffins suitable for freezing?
Definitely. Just be sure to let them cool fully before freezing, and reheat straight from frozen or thaw overnight in the fridge for the tastiest results.
Final Thoughts
Once you try Mini Deviled Crab Cornbread Muffins, you’ll find yourself reaching for this recipe whenever you want to impress or just treat yourself to something amazing. The combination of crab and cornbread is pure comfort, with a gourmet twist that makes these little bites truly unforgettable. I hope you give them a try—you may find they disappear even faster than you can bake them!
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Mini Deviled Crab Cornbread Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini muffins
- Category: Appetizer
- Method: Baking
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
These Mini Deviled Crab Cornbread Muffins are a delightful Southern-inspired appetizer or side dish. Combining the flavors of lump crabmeat, cornbread, and a touch of spice, these mini muffins are perfect for entertaining or snacking.
Ingredients
Cornbread Batter:
- 1 box (8.5 ounces) cornbread mix
- 1/3 cup milk
- 1 large egg
Crab Mixture:
- 1 cup lump crabmeat, picked over for shells
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon hot sauce
- 1/4 cup finely chopped green onions
- 1/4 cup shredded cheddar cheese
- 1 tablespoon melted butter
- Nonstick spray for greasing muffin tin
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 24-cup mini muffin tin.
- Prepare cornbread batter: In a large bowl, mix cornbread mix, milk, and egg according to package directions.
- Make crab mixture: In a separate bowl, combine crabmeat, mayonnaise, mustard, Old Bay, hot sauce, green onions, and cheddar.
- Combine: Gently fold crab mixture into cornbread batter.
- Bake: Fill muffin cups and bake for 12-15 minutes until golden.
- Finish: Brush with melted butter and cool slightly before serving.
Notes
- Best served warm as an appetizer or side dish.
- Add diced jalapeños for extra heat.
- Muffins can be baked ahead and reheated before serving.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 25 mg
