Mini Deviled Crab Cornbread Muffins

Introduction

When I first decided to try my hand at making these Mini Deviled Crab Cornbread Muffins, I had a feeling they would become a hit with my family, but I wasn’t fully prepared for just how much everyone would love them. These little cornbread muffins, stuffed with crabmeat and infused with creamy, tangy flavors, were the perfect addition to our dinner. My kids, who are usually a bit picky about seafood, devoured them without hesitation. The adults couldn’t stop raving about the balance of textures and flavors, and before I knew it, the entire batch was gone. These muffins turned out to be a fantastic combination of savory cornbread and the deliciously rich taste of crab, making them the ideal appetizer or side dish for any gathering.

The best part is that they are incredibly easy to make and can be served on various occasions, from casual family dinners to holiday feasts. Whether you’re looking for a savory snack or something to impress guests, these Mini Deviled Crab Cornbread Muffins are sure to become a favorite in your household too.

Ingredients

Here’s what you’ll need to make these delicious Mini Deviled Crab Cornbread Muffins:

• 1 cup cornbread mix
• 1/2 cup milk
• 1 egg
• 1/2 cup crabmeat (fresh or canned)
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce (adjust to taste)
• 1/4 cup green onions, chopped
• 1/4 cup cheddar cheese, shredded

Instructions

Making these muffins is quick and simple, even for beginner cooks. Here’s how to prepare them:

1. Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line it with paper muffin cups to make removal easier after baking.
2. In a large bowl, mix the cornbread mix, milk, and egg together until well combined. The batter should be smooth and slightly thick.
3. Add the crabmeat, mayonnaise, Dijon mustard, hot sauce, green onions, and shredded cheddar cheese to the bowl. Fold everything together gently, ensuring the ingredients are evenly incorporated. Be careful not to overmix; you want the mixture to be just combined for the best texture.
4. Using a spoon or small scoop, spoon the batter into the prepared muffin tin, filling each muffin cup about 3/4 full. This ensures that the muffins have room to rise and cook evenly.
5. Bake in the preheated oven for 12-15 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. You may need to adjust the baking time slightly depending on your oven.
6. Let the muffins cool slightly before removing them from the tin. Serve warm for the best flavor and texture.

Nutrition Facts

Here’s the approximate nutritional information per serving for these Mini Deviled Crab Cornbread Muffins:

• Servings: 12 mini muffins
• Calories per serving: 130
• Carbohydrates: 15g
• Fat: 7g
  • Saturated Fat: 2g
• Cholesterol: 25mg
• Sodium: 230mg
• Fiber: 1g
• Sugar: 2g
• Protein: 4g

Preparation Time

• Prep time: 10 minutes
• Cook time: 12-15 minutes
• Total time: 20-25 minutes

How to Serve

These muffins are versatile and can be served in many different ways. Here are some great serving suggestions:

• As an appetizer: Serve these muffins on their own, perhaps with a dipping sauce like remoulade or tartar sauce.
• As a side dish: Pair them with a light salad or seafood dish like shrimp cocktails or grilled fish.
• For brunch: Serve them with fresh fruit and a light egg dish for a satisfying brunch spread.
• With soups or stews: They’re the perfect accompaniment to a warm bowl of clam chowder or seafood bisque.
• As a snack: Enjoy them as a midday treat with a refreshing iced tea or lemonade.

Additional Tips

Here are five tips to ensure your muffins turn out perfectly every time:

1. Use fresh crabmeat: If you have access to fresh crabmeat, it makes a world of difference in flavor. If you’re using canned, opt for a good quality brand to ensure the best taste.
2. Adjust the spice level: The hot sauce can be adjusted based on your preference. For a milder flavor, reduce the amount or use a milder hot sauce.
3. Add a little extra cheese: For a more cheesy muffin, add an extra 1/4 cup of cheddar cheese. This will make them even more indulgent.
4. Use a light hand when folding in the crabmeat: You don’t want to break up the crab too much. Gently fold it into the batter to maintain the texture.
5. Store leftovers in an airtight container: These muffins can be kept for up to 2 days at room temperature. Reheat them in the oven to restore their fresh-baked texture.

Recipe Variations

There are plenty of ways you can tweak this recipe to suit your tastes or dietary needs:

• Gluten-free option: Use a gluten-free cornbread mix to make these muffins gluten-free. Be sure to check the other ingredients for gluten content as well.
• Spicy version: Add some chopped jalapeños or a sprinkle of cayenne pepper for an extra kick of heat.
• Herb variation: Try adding fresh herbs like parsley, thyme, or dill for an added layer of flavor.
• Vegan version: Substitute the egg with a flaxseed egg (1 tbsp ground flaxseeds mixed with 3 tbsp water) and use a dairy-free mayonnaise and cheese.

Serving Suggestions

Here are a few more ways to serve these tasty little muffins:

• With a creamy remoulade sauce: A tangy, zesty remoulade sauce perfectly complements the rich crab flavor.
• As a bite-sized treat for a party: These muffins make for great party appetizers. Set out a tray of them with a small bowl of dipping sauce.
• On a seafood platter: Serve these alongside shrimp, crab claws, and a fresh seafood salad for an impressive spread.

Freezing and Storage

If you have leftovers or want to make these muffins in advance, you can easily freeze them:

• To freeze: Let the muffins cool completely, then place them in a freezer-safe bag or container. Store them in the freezer for up to 3 months.
• To reheat: When you’re ready to enjoy them again, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and bake for about 10 minutes, or until heated through.

FAQ Section

Here are some frequently asked questions about this recipe:

1. Can I use imitation crab meat? Yes, you can use imitation crab meat, but fresh or high-quality canned crab meat will offer better flavor.
2. Can I make these muffins ahead of time? Yes, you can prepare the muffin batter ahead of time and store it in the fridge for up to 24 hours before baking.
3. How do I know when the muffins are done? They should be golden brown on top and a toothpick inserted into the center should come out clean.
4. Can I make these muffins spicy? Absolutely! Add some finely chopped jalapeños or extra hot sauce to turn up the heat.
5. Can I make these muffins without cheese? Yes, simply omit the cheese for a lighter, dairy-free version.
6. How long do leftovers last? Leftovers can be stored in an airtight container for up to 2 days at room temperature.
7. Can I use a regular muffin tin instead of a mini muffin tin? Yes, but you may need to adjust the baking time, as larger muffins will require more time to bake.
8. How can I make these muffins healthier? Use reduced-fat mayonnaise and opt for a lower-fat cheese. You can also try a healthier cornbread mix.
9. Can I use frozen crab meat? Yes, just make sure to thaw it completely and drain any excess water before using it.
10. Do these muffins freeze well? Yes, they freeze well. Just store them in an airtight container or freezer bag.

Conclusion

These Mini Deviled Crab Cornbread Muffins are the perfect combination of rich, savory flavors and tender cornbread texture. Whether served as an appetizer, side dish, or party snack, they’re sure to be a hit. The added crab, cheese, and seasonings give these muffins a gourmet touch while being easy enough for anyone to prepare. Give them a try for your next family meal or gathering, and I’m sure they’ll become a favorite in your recipe rotation.

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