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Mini Cornbread Crab Muffins

Mini Cornbread Crab Muffins
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Mini Cornbread Crab Muffins combine the sweet, grainy texture of cornbread with tender, flavorful fresh crab meat for a crispy-on-the-outside, tender-on-the-inside appetizer. These bite-sized muffins are easy to prepare, versatile for any occasion, and perfect as a savory snack or party treat.

Ingredients

Dry Ingredients

  • Cornmeal (1 cup)
  • All-purpose flour (1 cup) or gluten-free flour blend for gluten-free option
  • Baking powder (1 tablespoon)
  • Sugar (2 tablespoons)
  • Salt (1 teaspoon)
  • Optional spices: cayenne (1/4 teaspoon), paprika (1/2 teaspoon)

Wet Ingredients

  • Eggs (2 large)
  • Milk or buttermilk (3/4 cup)
  • Melted butter or oil (1/4 cup)

Main Ingredients

  • Fresh crab meat (1 cup, picked over for shells)
  • Green onions, chopped (2 tablespoons)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 375°F (190°C). Grease or line a mini muffin tin to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour (or gluten-free blend), sugar, baking powder, salt, and optional spices like cayenne or paprika to create a balanced base.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs and stir in the milk or buttermilk along with the melted butter or oil until well incorporated.
  4. Blend Wet and Dry Mixtures: Slowly add the wet ingredients to the dry mixture, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
  5. Fold in Crab and Green Onions: Carefully fold in fresh crab meat and chopped green onions, distributing them evenly throughout the batter.
  6. Fill Muffin Tin and Bake: Divide the batter evenly into prepared mini muffin cups, filling each about three-quarters full. Bake for 15-18 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Cool and Serve: Allow muffins to cool slightly before removing them from the tin. Serve warm for best flavor and texture.

Notes

  • Use fresh or high-quality canned crab meat for best flavor and texture; drain canned crab thoroughly.
  • Do not overmix the batter to avoid dense muffins.
  • Grease the mini muffin tin well to ensure easy removal without breaking.
  • Preheat oven fully to help create a golden crust and moist interior.
  • Allow muffins to cool slightly before serving for optimal texture and flavor development.

Nutrition

Keywords: cornbread, crab, appetizer, mini muffins, seafood, party snack, gluten-free option

Find it online: https://mealsbysarah.com/mini-cornbread-crab-muffins/