Description
Mini Cornbread Crab Muffins are bite-sized savory snacks that combine tender, sweet fresh crab meat with moist, flavorful cornbread. These easy-to-make muffins are perfect for parties, family dinners, or casual snacking. Crispy on the outside and soft inside, they deliver a delicious balance of sweet and savory flavors with every bite.
Ingredients
Dry Ingredients
- Cornmeal – 1 cup
- All-purpose flour (or gluten-free flour blend for gluten-free option) – 1 cup
- Baking powder – 1 tablespoon
- Granulated sugar – 2 tablespoons
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
Wet Ingredients
- Eggs – 2 large
- Milk or buttermilk – 1 cup
- Butter, melted – 4 tablespoons (1/4 cup)
Main Add-ins
- Fresh crab meat – 1 cup, picked over for shells
- Green onions or chives, chopped – 2 tablespoons
Instructions
- Preheat and prepare: Set your oven to 375°F (190°C) and lightly grease a mini muffin tin or line it with paper liners to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, salt, and pepper until well combined, ensuring even distribution of the rising agents.
- Combine wet ingredients: In a separate bowl, beat the eggs and then stir in the milk or buttermilk along with melted butter to create a creamy base that will moisten the dry mix.
- Fold wet into dry: Pour the wet ingredients into the dry mixture and gently fold just until combined; avoid overmixing to keep the texture tender.
- Add crab and green onions: Carefully fold in the fresh crab meat and chopped green onions, distributing them evenly without breaking up the crab too much.
- Portion and bake: Using a spoon or small scoop, fill each muffin cup about 3/4 full. Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Notes
- Use fresh crab meat for the best flavor and texture; canned crab meat can be used if drained well.
- Do not overmix the batter; a lumpy texture is normal and keeps muffins tender.
- Grease the mini muffin pan thoroughly to prevent sticking.
- Watch the baking time carefully to avoid drying out the muffins.
- Adjust salt and pepper according to taste before baking.
- To make dairy-free, substitute milk with almond or oat milk and use dairy-free butter alternatives.
- For gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: cornbread, crab, mini muffins, appetizer, snack, seafood, savory, gluten-free, party food