Here is a recipe that was graciously passed on to me by K & A who's reconnaissance work is much appreciated. A swank Belltown establishment charges a mint for 4 of these tasty mini crab muffins. K & A took two trips and endured delicious cocktails to uncover the recipe. Once in my hands, I was compelled to tailor it to fit my gastro-needs that particular day.
* One box of Jiffy cornbread mix (prepared to package iunstructions)
* 8 oz. crab meat (you can get very respectable canned crab at Trader Joe's and even the Grocery Outlet. Don't scoff. These muffins might be good, but they simply aren't worth $20/lb for crab meat from a fishmonger. I want to be able to make more of them and make them more often. I bought a 16 oz. can of crab meat from the G.O. for $8. Two batches, baby!)
* one small can diced jalapenos
* dash of cayenne
* then add whatever strikes your fancy. I added sambar powder, curry powder, ancho chili powder, cumin, and a dash of ground corriander.
* spray mini muffin tins with cooking spray and fill with batter.
* bake about 12 minutes at 400 F. I let mine go a bit longer. Everyone's oven is different.
Then you can top with a dollop of something cool and creamy. I have used creme fraiche with chives mixed in. But I prefer Nancy's plain, fat free yogurt. I can enjoy more of the muffins with this healthier option. Then again, these are really delicious with no topping at all.
I'm thinking of trying an Asian flavored batch. Could be seasoned with ground ginger, garlic, a dash of crushed red pepper and some chopped scallions. Then perhaps topped with a very small dollop of spicy peanut sauce.