Mini Crab Muffins Recipes

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MINI CRAB CAKE BITES



Mini Crab Cake Bites image

There's plenty of rich seafood flavor in this single-serve appetizer, made easy with Original Bisquick mix. Make then extra fun-and hands free-with the addition of candy-making lollipop sticks.

Provided by Stephanie Wise

Categories     Appetizer

Time 40m

Yield 24

Number Of Ingredients 10

2 cans (6 oz each) crabmeat, well drained, flaked
3/4 cup shredded Cheddar cheese (3 oz)
3/4 cup Original Bisquick™ mix
1/2 cup finely chopped green onions
1/2 cup finely chopped red, yellow or orange bell pepper
1/2 cup finely chopped celery
1/2 cup milk
2 tablespoons chopped fresh parsley
1 teaspoon seafood seasoning
2 eggs

Steps:

  • Heat oven to 375°F. Lightly spray 24 mini muffin cups with cooking spray.
  • In large bowl, stir together all ingredients. Scoop mixture evenly into muffin cups.
  • Bake 20 to 25 minutes or until golden brown or toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then run sharp knife carefully around each bite to remove from pan. Cool another 5 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

CRAB MINI QUICHES



Crab Mini Quiches image

Satisfy nibblers with easy-to-grab mini-sized quiches. Be a step ahead and use the make-ahead recipe tip.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 24

Number Of Ingredients 10

1 1/4 cups Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
1/3 cup canned crabmeat, finely chopped cooked crabmeat or finely chopped imitation crabmeat
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough in bottom and up side of each muffin cup. Divide crabmeat evenly among muffin cups.
  • In another small bowl, beat half-and-half and egg with spoon until blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
  • Bake about 20 minutes or until edges are golden brown and centers are set.

Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Mini Quiche, Sodium 170 mg, Sugar 0 g, TransFat 0 g

CRAB MUFFINS



Crab Muffins image

SOURCE: KATHY STERLING . Kathy's family owned and operated a crab processing business on the eastern shore of Maryland. Cooking time include time in the freezer. Edit 04/18/09 I found out 2 days ago Kathy died of advanced breast cancer ( it had gone into her bones ). Ladies do not ignore the symptoms. If you make this recipe keep Kathy in mind as you do please. Kathy gave me this recipe in 1987.

Provided by Chef Shadows

Categories     Crab

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

4 English muffins, split with a fork
6 ounces crabmeat, drained (fresh or canned)
8 ounces Kraft Old English cheese spread
2 tablespoons mayonnaise
3/8 cup butter
1/2 teaspoon garlic salt

Steps:

  • Soften cheese and butter; mix all ingredients together.
  • Spread mixture on muffin halves.
  • Freeze at least 30 minutes.
  • Bake at 325f until lightly browned or put under broiler until lightly browned.
  • To serve as appetizers cut each muffin half into quarters.

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