Little seafood muffins are bursting with flavor. Crab muffin appetizers may be served warm or at room temperature for a perfect party finger food. Feel free to experiment using lobster, shrimp, smoked salmon, or tuna instead of crab.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- Vegetable spray
- 1/4 cup (1/2 stick) butter
- 1/4 cup minced sweet onions
- 1/4 cup minced celery
- 2 cloves garlic, pressed
- 1-1/2 cups strong fish, chicken, or vegetable broth
- 1 (6 ounces) box stuffing mix
- 1 cup shredded Swiss cheese
- 2 cups pasteurized canned lump crabmeat or fresh (see Note)
- 2 Tbsp chopped chives
- 3 eggs
- 1/4 cup lemon juice
- 1 cup milk
Preparation:
Saute sweet onions and celery in butter until onion becomes translucent. Add pressed garlic and saute an additional 2 minutes. Add broth and bring to a boil. Remove from heat. Add contents of stuffing mix, gently tossing to combine. Let rest, uncovered, for 15 minutes.Preheat oven to 350 F. Coat mini-muffin tins with vegetable spray.
Toss Swiss cheese, crabmeat, and chives with prepared stuffing mix.
Beat eggs, lemon juice, and milk with a fork until mixed. Let sit for 5 minutes until it appears curdled.
Pour egg mixture over crab stuffing mix. Toss gently to combine.
Fill mini-muffin tins to the rim. Bake about 30 minutes until puffy and golden.
Serve hot or at room temperature with optional dipping sauce.
Yield: about 4 dozen crab muffins
Note: Try substituting lobster, shrimp, smoked salmon, or tuna for the crab.
Yield: about 4 dozen crab muffins
Photo © 2005 Peggy Trowbridge, licensed to About.com, Inc.
