If you’ve been on the lookout for a fun, irresistible appetizer that will wow a crowd or simply spoil your own tastebuds, Mini Deviled Crab Cornbread Muffins are just the thing. This bite-sized twist on a Southern classic balances savory crab, vibrant veggies, and a touch of creamy spice, all nestled inside golden cornbread. Each morsel is packed with flavor and comfort, making these muffins a highlight at parties, picnics, or casual get-togethers. Trust me, friends will be circling back for seconds once they’ve tried these vibrant little bites!
Ingredients You’ll Need
The beauty of Mini Deviled Crab Cornbread Muffins lies in their everyday ingredients coming together with a touch of creativity. Each item not only adds its own pop of color and flavor but also helps make every muffin tender, moist, and packed with personality.
- Cornbread mix (8.5 oz box): An easy shortcut that gives a sweet corn base with perfect fluff every time.
- Egg: Binds everything together and adds richness to the batter.
- Milk (â…“ cup): Keeps the muffins moist; feel free to use whole or 2% for the best flavor.
- Lump crab meat (½ cup): The star ingredient; canned crab makes things so quick, but be sure to drain and pick over it for shells.
- Red bell pepper (¼ cup, finely chopped): Offers sweetness and a lovely pop of color.
- Green onion (1, thinly sliced): Adds mild, zesty brightness that livens up the mix.
- Mayonnaise (2 tbsp): Gives creamy richness and helps keep the muffins soft.
- Dijon mustard (1 tsp): Adds a gentle tang and depth—it sneaks up nicely in each bite.
- Old Bay seasoning (½ tsp): Irresistible coastal flavor; just a hint transforms every crumb.
- Garlic powder (¼ tsp): Rounds out the savoriness without overpowering the crab.
- Salt and pepper: Just enough to enhance every other flavor in the batch.
- Shredded cheddar cheese (¼ cup, optional): Melts into gooey pockets for a touch of extra indulgence.
- Chopped parsley (for garnish, optional): Sprinkled over the top for fresh, vibrant color and a hint of herby lift.
How to Make Mini Deviled Crab Cornbread Muffins
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F (190°C), making sure it’s good and hot when you’re ready to bake. Grab a mini muffin tin and either grease each cup well or line them with mini cupcake liners, which not only make cleanup a breeze but also add a touch of charm to your finished muffins.
Step 2: Mix the Cornbread Base
In a large mixing bowl, combine your cornbread mix with the egg and milk, following the package directions. This forms the sweet, sturdy foundation that carries all those extra flavors—the perfect backdrop for the crab and veggies to shine.
Step 3: Make the Deviled Crab Mixture
In a separate bowl, gently stir together the drained lump crab meat, bell pepper, sliced green onion, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and a pinch each of salt and pepper. Take a moment to sniff the mix—the aroma is pure anticipation! This well-seasoned, slightly creamy filling distinguishes these muffins from your average cornbread bites.
Step 4: Combine and Add Cheese
Fold the crab mixture gently into your prepared cornbread batter, taking care not to overmix so the muffins stay tender. If you’re a cheese lover, now’s your chance—stir in some shredded cheddar cheese for extra richness and a touch of Southern comfort.
Step 5: Fill the Muffin Cups
Using a spoon, scoop the batter evenly into the mini muffin cups so each is about three-quarters full. This ensures they puff up just right without overflowing, and you get a generous bite of filling in every muffin.
Step 6: Bake to Golden Perfection
Place your muffin tin in the preheated oven and bake for 12 to 15 minutes. The muffins should rise and turn a beautiful golden hue, with a toothpick coming out clean when inserted into the centers. Let them cool slightly in the pan so they set, then move them to a wire rack to avoid soggy bottoms.
Step 7: Garnish and Serve
Just before serving, sprinkle the muffins with chopped parsley if you like. This quick final step adds a hit of freshness and makes the muffins look extra inviting on your platter. Serve warm or at room temperature—either way, they’ll disappear fast!
How to Serve Mini Deviled Crab Cornbread Muffins
Garnishes
A little garnish goes a long way to make Mini Deviled Crab Cornbread Muffins feel special. Sprinkle with fresh chopped parsley, a dusting of Old Bay for color, or even a bit of extra sliced green onion to echo the flavors inside. If you want to dress them up further, a tiny dollop of extra mayonnaise or a paper-thin lemon round on each adds brightness and flair.
Side Dishes
These muffins partner beautifully with light, bright sides. Pair them alongside a crisp arugula or mixed green salad, tangy coleslaw, or a platter of pickled veggies. For bigger gatherings, serve with Southern staples like creamy grits, collard greens, or a fresh fruit salad—the options make every bite even better.
Creative Ways to Present
Mini Deviled Crab Cornbread Muffins make stunning appetizers for any spread. Arrange them on a tiered cake stand, weave sprigs of fresh herbs between the muffins, or nestle each in a pretty cupcake liner. For cocktail parties, pair each muffin with a decorative toothpick or mini fork—guests will love the grab-and-go convenience!
Make Ahead and Storage
Storing Leftovers
Leftover Mini Deviled Crab Cornbread Muffins keep well when stored in an airtight container in the refrigerator for up to 3 days. Let them cool completely before refrigerating, and pop a layer of wax paper between layers if you need to stack them to prevent sticking.
Freezing
For longer storage, place cooled muffins in a freezer-safe zip-top bag or container. They’ll hold up beautifully for 1 to 2 months—just be sure to squeeze out excess air before sealing. When ready to enjoy, thaw them overnight in the fridge.
Reheating
To reheat, place the muffins on a baking sheet in a 300°F (150°C) oven for 8 to 10 minutes until heated through. This revives their crisp edges and keeps the centers moist. Microwave reheating works in a pinch, just do it in short bursts so they stay tender and don’t dry out.
FAQs
Can I use fresh or imitation crab instead of canned?
Absolutely! Fresh lump crab will make these Mini Deviled Crab Cornbread Muffins extra luxurious, while imitation crab works in a pinch for a more budget-friendly option—just be aware it will change the flavor and texture a bit.
How can I make these spicier?
If you like a little heat, add a dash or two of hot sauce or mix in some finely chopped jalapeños with the veggies. For a smokier spice, a hint of chipotle powder or cayenne also works wonders in Mini Deviled Crab Cornbread Muffins.
Do I have to use cheese?
Nope—the cheddar cheese is totally optional. It adds creaminess and extra flavor, but the muffins are still deliciously moist and flavorful without it, thanks to the crab, veggies, and seasonings.
Are these gluten free?
That depends on your cornbread mix. Some brands do offer gluten-free options, so just be sure to check the label if you’re cooking for gluten-sensitive friends. All the other ingredients are naturally gluten free!
Can I make regular-sized muffins instead of minis?
You sure can. Just divide the batter among 8–10 standard muffin cups, increase the baking time to about 20–22 minutes, and keep an eye on them for that signature golden color. The flavor of Mini Deviled Crab Cornbread Muffins is just as wonderful in a bigger form!
Final Thoughts
There’s something truly special about sharing a platter of Mini Deviled Crab Cornbread Muffins—everyone lights up after the first bite! Whether you’re hosting friends, feeding your family, or just treating yourself, this recipe brings a little Southern celebration to any table. Go ahead and give these a try, and get ready for your new favorite party snack!
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Mini Deviled Crab Cornbread Muffins Recipe
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Diet: Non-Vegetarian
Description
These Mini Deviled Crab Cornbread Muffins are a delightful fusion of Southern and seafood flavors in a bite-sized treat. Perfect for parties or as a savory snack, these mini muffins are easy to make and even easier to enjoy.
Ingredients
Cornbread Mix:
- 1 (8.5-ounce) box cornbread mix
- 1 egg
- â…“ cup milk
Deviled Crab Mixture:
- ½ cup canned lump crab meat (drained and picked over)
- ¼ cup finely chopped red bell pepper
- 1 green onion (thinly sliced)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- ¼ cup shredded cheddar cheese (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a mini muffin tin or line with mini cupcake liners.
- Prepare cornbread mix: In a mixing bowl, prepare the cornbread mix with the egg and milk according to package instructions.
- Make crab mixture: In a separate bowl, combine the crab meat, bell pepper, green onion, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper.
- Combine ingredients: Gently fold the crab mixture into the cornbread batter until just combined. Add shredded cheddar cheese if desired.
- Fill muffin cups: Spoon the mixture evenly into the mini muffin cups, filling each about ¾ full.
- Bake: Bake for 12–15 minutes or until golden and a toothpick inserted into the center comes out clean.
- Cool and garnish: Let cool slightly in the pan, then transfer to a wire rack. Garnish with chopped parsley if desired.
- Serve: Serve warm or at room temperature.
Notes
- Perfect as a party appetizer or savory snack.
- Make ahead and reheat in a low oven before serving.
- For spicier muffins, add hot sauce or jalapeños to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 2g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
