If you love bold flavors and bite-sized treats, you are going to adore this Mini Deviled Crab Cornbread Muffins Recipe. These little gems combine the comforting crumb of classic cornbread with a luscious, spicy crab filling that dances on your taste buds. Perfect as an appetizer or a snack, they bring the coastal charm of seafood straight to your kitchen in muffin form. Every bite offers a delightful mix of creamy, tangy, and savory notes that feel like a celebration of Southern flavors you won’t want to miss!
Ingredients You’ll Need
The beauty of this dish is in its simplicity—each ingredient plays a crucial role to create the perfect balance of texture and flavor. From the moist cornbread base to the rich crab mixture, these components come together like old friends to make something truly special.
- 1 cup cornbread mix: The foundational base for your muffins, bringing sweetness and crumbly texture.
- 1/2 cup milk: Adds moisture and helps achieve that tender bite.
- 1 egg: Binds everything together for structure and richness.
- 1/2 cup crabmeat: Fresh or canned, this brings the star seafood flavor to the dish.
- 1/4 cup mayonnaise: Adds creaminess and helps meld the flavors seamlessly.
- 1 tbsp Dijon mustard: Injects a gentle tang and depth that wakes up the palate.
- 1 tbsp hot sauce: Offers a subtle kick to make every bite memorable.
- 1/4 cup green onions, chopped: Adds a fresh, mild onion crunch that brightens the mix.
- 1/4 cup cheddar cheese, shredded: Melts into each muffin, giving a sharp, gooey finish.
How to Make Mini Deviled Crab Cornbread Muffins Recipe
Step 1: Prepare Your Oven and Tin
Begin by preheating your oven to 375°F (190°C). This ensures you get a beautiful golden crust on your muffins. Grease a mini muffin tin well so the muffins release easily once baked—no one likes a sticky, crumbly mess!
Step 2: Combine Cornbread Base
In a mixing bowl, whisk together the cornbread mix, milk, and egg until smooth. This simple blend is your muffin’s body, providing the perfect texture to support that savory crab filling. Make sure the ingredients are well incorporated for even baking.
Step 3: Fold In the Crab Mixture
Gently fold in the crabmeat, mayonnaise, Dijon mustard, hot sauce, green onions, and cheddar cheese. Take care not to overmix; you want the crab to stay flaky and the ingredients to remain evenly distributed, so every muffin has a bit of everything.
Step 4: Fill the Muffin Tin
Spoon the batter into your prepared tin, filling each cup about three-quarters full. This gives the muffins room to rise while maintaining their shape and integrity. The size makes them ideal for gatherings or easy snacking.
Step 5: Bake Until Golden
Bake the muffins for 12-15 minutes, keeping an eye on their golden tops and firm texture. A toothpick inserted should come out clean, confirming they are cooked through but still moist inside.
Step 6: Cool and Serve Warm
Allow the muffins to cool slightly before gently removing them from the tin. Serve warm to enjoy the luscious, melted cheddar and the zing of the crab filling at their best.
How to Serve Mini Deviled Crab Cornbread Muffins Recipe
Garnishes
Sprinkle freshly chopped parsley or extra green onions on top of the warm muffins to add a pop of color and freshness. A tiny dollop of sour cream or a wedge of lemon on the side can brighten the flavors and offer a lovely contrast.
Side Dishes
These muffins pair wonderfully with light, crisp salads like a mixed greens with vinaigrette or a tangy coleslaw. For heartier meals, serve alongside creamy tomato soup or blackened shrimp for an all-seafood feast.
Creative Ways to Present
Arrange these Mini Deviled Crab Cornbread Muffins on a rustic wooden board with small bowls of spicy remoulade or aioli for dipping. For parties, serve them skewered with cocktail picks and a small side of fresh herbs to make grabbing and noshing effortless.
Make Ahead and Storage
Storing Leftovers
Keep leftover muffins in an airtight container at room temperature for up to two days. To maintain freshness, avoid stacking them tightly to preserve the crispy edges.
Freezing
If you want to enjoy these treats later, freeze the cooled muffins in a single layer on a baking sheet, then transfer to a freezer bag. They keep well for up to three months and make a fantastic quick snack whenever cravings strike.
Reheating
Reheat muffins in a 350°F (175°C) oven for about 8 minutes until warm and slightly crisp on the outside. You can also microwave them briefly, but the oven method retains the best texture.
FAQs
Can I substitute the crabmeat with another type of seafood?
Absolutely! Lump crab is ideal for this recipe, but cooked shrimp or lobster can be exciting alternatives that still keep the seafood spirit alive.
Is there a vegetarian option for this Mini Deviled Crab Cornbread Muffins Recipe?
While the crab is central to the flavor, you can try replacing it with sautéed mushrooms seasoned with the same spices to mimic the savoriness for a meat-free twist.
What kind of hot sauce works best?
Use your favorite hot sauce, but something with a tangy vinegar base complements the mustard and mayonnaise perfectly without overpowering the crab.
Can I make these muffins larger instead of mini?
Yes, you can bake them in a standard muffin tin, adjusting baking time to about 18-20 minutes until golden and cooked through.
How can I add extra spice to the recipe?
Incorporate finely chopped jalapeños or a pinch of cayenne pepper into the batter for an extra kick that pairs beautifully with the creamy crab filling.
Final Thoughts
Honestly, this Mini Deviled Crab Cornbread Muffins Recipe is one of those dishes that brings pure joy to any occasion. Whether you’re impressing guests or treating yourself, these muffins are packed full of flavor and easy to make. Give them a try—you might just find your new favorite way to enjoy crab with a Southern twist!
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Mini Deviled Crab Cornbread Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini muffins
- Category: Appetizer
- Method: Baking
- Cuisine: Southern American
Description
These Mini Deviled Crab Cornbread Muffins combine the sweet, moist texture of cornbread with savory crabmeat and a flavorful blend of mayonnaise, Dijon mustard, and hot sauce. Perfect as an appetizer or a party snack, these bite-sized muffins are easy to prepare and packed with a delightful mix of tangy and spicy flavors complemented by cheddar cheese and green onions.
Ingredients
Base
- 1 cup cornbread mix
- 1/2 cup milk
- 1 egg
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: Preheat the oven to 375°F (190°C). Grease a mini muffin tin thoroughly to prevent sticking.
- Mix Base Ingredients: In a medium bowl, combine the cornbread mix, milk, and egg. Stir gently until all ingredients are well incorporated into a smooth batter.
- Add Crab Mixture: Fold in the crabmeat, mayonnaise, Dijon mustard, hot sauce, chopped green onions, and shredded cheddar cheese into the batter, mixing just until evenly combined to maintain a tender texture.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake Muffins: Bake in the preheated oven for 12 to 15 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin for ease of removal. Serve warm for the best flavor and texture experience.
Notes
- Make sure to grease the mini muffin tin well to avoid the muffins sticking.
- Use fresh crabmeat for optimal flavor, or good quality canned crabmeat as a budget-friendly alternative.
- Adjust the hot sauce quantity to control the spiciness according to your taste.
- These muffins are best served warm but can be reheated gently before serving.
- Substitute milk with a dairy-free alternative if you want a lactose-free version.
