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Crab Muffins Recipe

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Crab Muffins Recipe

Crab Muffins Recipe

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.

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