![Deviled Crab Stuffed Mini Cornbread Muffins](https://cdn.statically.io/img/www.foodandwine.com/thmb/zt-IVVyguOrbxV1LGtqs6PzMyxw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/deviled-crab-stuffed-mini-cornbread-muffins-FT-RECIPE1020-cae9c6bc9ac340b2a0c0a7dc5a855ca7.jpg)
Ingredients
Deviled Crab
-
4 ounces fresh lump crabmeat (about 3/4 cup), drained and picked
-
1/4 cup panko
-
2 scallions, finely chopped
-
3 tablespoons mayonnaise
-
2 tablespoons finely chopped jalapeño
-
3/4 teaspoon paprika
-
3/4 teaspoon kosher salt
-
1/4 teaspoon celery seeds
-
1/4 teaspoon cayenne pepper, or more to taste
Muffins
-
1/3 cup fine yellow or white cornmeal (about 1 1/4 ounces)
-
1/3 cup all-purpose flour (about 1 1/2 ounces)
-
1 tablespoon light brown sugar
-
3/4 teaspoon ground coriander
-
3/4 teaspoon kosher salt
-
1/2 teaspoon baking powder
-
1/2 cup buttermilk
-
2 large eggs, beaten
-
2 tablespoons vegetable oil
-
1/2 cup fresh or thawed frozen yellow corn kernels (about 2 1/4 ounces)
-
Cooking spray
-
Finely chopped fresh cilantro, for garnish
Directions
Make the deviled crab
-
Preheat oven to 400°F. Stir together crabmeat, panko, scallions, mayonnaise, jalapeño, paprika, salt, celery seeds, and cayenne in a small bowl until crabmeat breaks apart into shreds and mixture is evenly combined. Set aside.
Make the muffins
-
Whisk together cornmeal, flour, brown sugar, coriander, salt, and baking powder in a medium bowl. Whisk together buttermilk, eggs, and oil in a small bowl. Add buttermilk mixture to cornmeal mixture; whisk until smooth. Stir in corn kernels. Lightly grease (with cooking spray) a 24-cup miniature muffin pan. Divide cornmeal mixture evenly among muffin cups (about 1 tablespoon each). Spoon about 1 1/4 teaspoons deviled crab in center of batter in each cup. Bake in preheated oven until lightly browned and a toothpick inserted in center comes out clean, 12 to 15 minutes.
-
Carefully remove muffins from pan, and place on a serving platter. Sprinkle with chopped cilantro, and serve warm.
Make ahead
Deviled crab mixture can be made up to 1 day ahead and stored in an airtight container in refrigerator. Muffins can be baked up to 2 hours ahead and reheated in a 200°F oven until just warm, 3 to 5 minutes.
Suggested pairing
Lively, lemony white.