Mini Deviled Crab Cornbread Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and grease a mini muffin tin.
• STEP 2.In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.
• STEP 3.In a separate bowl, whisk together the milk, eggs, and melted butter.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 5.In a small bowl, mix together the crabmeat, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice.
• STEP 6.Fold the crab mixture into the cornbread batter.
• STEP 7.Spoon the batter into the greased muffin tin, filling each cup about 3/4 full.
• STEP 8.Bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• STEP 9.Allow the muffins to cool for a few minutes before removing them from the tin.
• STEP 10.Serve the Mini Deviled Crab Cornbread Muffins warm as an appetizer or side dish.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to grease the muffin tin well to prevent sticking.
• Do not overmix the batter, as this can result in dense muffins.
• Feel free to adjust the seasoning to your taste, adding more or less Old Bay seasoning or lemon juice as desired.

Storage and Serving

• These muffins are best served warm, straight from the oven.
• If reheating, place the muffins in a preheated oven at 350°F for a few minutes until warmed through.
• Serve as an appetizer at parties or as a side dish with seafood meals.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.