Categories: appetizer, crab

Ingredients

• 2 tablespoons salted butter
• 1/3 cup diced onion
• 1/3 cup diced celery
• 1/3 cup diced red bell pepper
• 1/2 cup cornmeal
• 6 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 1/4 teaspoons baking powder
• 2 teaspoons Old Bay
• 1 egg
• 1/4 cup whole milk
• 1/4 cup sour cream
• 8 ounces fresh crab
• 3 ounces cream cheese, room temp
• 1 tablespoon milk
• 2 teaspoons lemon juice
• 2 tablespoons chives

Directions

1. eheat the oven to 350. Spray nonstick mini-muffin tins with cooking spray or lightly oil them. Set aside.

2. In a large skillet over medium heat, melt the butter and saute the vegetables for about 3 to 4 minutes, until just tender. Cool.

3. In a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and Old Bay. In a large bowl, whisk together the egg, milk, and sour cream.

4. When the vegetables are cool, add the cornmeal mixture to the egg mixture and mix lightly. Stir in the vegetables and all the butter from the pan, but do not overmix. Fold in the crabmeat just until evenly distributed.

5. Spoon a heaping tablespoon of batter into each muffin cup. (You should fill 20 cups). Bake the cupcakes for 12 to 14 minutes, or until a toothpick inserted in cupcake centers comes out clean. Rotate the pans halfway through baking.

6. Let the cupcakes cool in the pan for 5 minutes, then cool on a wire rack briefly before frosting. (Cupcakes can be make 1 day in advance, covered and refrigerated before frosting.) Bring to room temp or warm for a minute before frosting.

7. To make the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and lemon juice until smooth and creamy. Top each cupcake with 1 tsp of frosting. Garnish with chives.

Email to a friend | Print this recipe | Back