Years ago there was a swank
Belltown establishment that charged a mint for 4 of these tasty mini crab
muffins. Because these mini muffins were so delicious, I was compelled to create
my own version.
- One box of Jiffy cornbread mix (prepared to package instructions)
- 8 oz. crab meat. You can get very respectable canned crab at Trader Joe's, 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.
- One small can diced jalapenos
- Dash of cayenne
- 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.
Top with a dollop of something cool and creamy. I have used creme fraiche with chives mixed in. Use yogurt, sour crème, quark and so on. 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.
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