Mini Deviled Crab Cornbread Muffins
At his dinner parties in Harlem, chef and cookbook author Alexander Smalls pairs creamy, slightly spicy, fresh deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels, for a quick one-bite appetizer. Choose fresh crab over pasteurized for the best flavor.
October 2020
Gallery
Credit:
Kelly Marshall
Recipe Summary
Ingredients
Directions
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.