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
Scale
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
