Creole Crab Mini Cupcakes

READY IN: 39mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make cupcakes: Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
  • Muffin cups shoud be 1 34 to 2 inches in diameter. Set aside.
  • In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender. Let cool.
  • Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
  • In a large bowl, whisk together egg, milk and sour cream.
  • When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
  • Stir in vegatables and all melted butter from the pan, do not overmix.
  • Fold in crabmeat just until evenly distributed.
  • Spoon heaping tablespoon batter into each muffin cup.
  • You should fill 20 cups.
  • Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking).
  • Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
  • Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
  • Bring to room temp or warm for a minute or so in oven before frosting.
  • To make frosting:
  • In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
  • Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.
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