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Creole Crab Cupcakes

IngredientsDairy, Seafood, Vegetables
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
creole crab cupcakes

Kathy Casey
Chef and mixologist

Chef Kathy Casey created these small bites for her cookbook, “Sips & Apps.” They make perfect party fare for a Mardi Gras celebration. The mixture is baked in a mini muffin tin so the crab cakes turn into petite savory cupcakes. Cream cheese frosting dresses them up and Creole seasonings add New Orleans flavor.


2 tbsp. salted butter
1/3 cup finely diced onion
1/3 cup finely diced celery
1/3 cup finely diced red bell pepper
1/2 cup cornmeal
6 tbsp. all-purpose flour
1 tbsp. sugar
2 tsp. seafood seasoning
1 1/4 tsp. baking powder
1 egg
1/4 cup whole milk
1/4 cup sour cream
8 oz. lump crabmeat, drained well and picked through for shell fragments

3 oz. cream cheese, at room temperature
1 tbsp. milk
2 tsp. fresh lemon juice
2 tbsp. thinly sliced chives


  1. Prepare cupcakes: Preheat oven to 350 F. Spray 20 nonstick mini muffin tin cups with cooking spray or lightly grease them. Set aside.
  2. In large skillet over medium heat, melt butter. Add onion, celery and bell pepper; saute 3 to 4 minutes slightly tender. Let cool.
  3. In small bowl, whisk cornmeal, flour, sugar, seafood seasoning and baking powder. In large bowl, whisk egg, milk and sour cream. Add cornmeal mixture to egg mixture; stir to combine. Add sauteed vegetables and butter from skillet; mix lightly. Fold in crabmeat until evenly distributed.
  4. Spoon a heaping tablespoon of batter into each muffin cup. Bake cupcakes 12 to 14 minutes or until a toothpick inserted in cupcake centers comes out clean. Rotate pans after first 7 to 8 minutes of baking.
  5. Cool cupcakes in pan about 5 minutes, the carefully remove them and let cool on wire rack before frosting.
  6. Prepare frosting: In small bowl, mash cream cheese with fork. Whisk in milk and lemon juice until smooth and creamy. Top each cupcake with about 1 teaspoon frosting; sprinkle with about 1/4 teaspoon chives.


Note: Cupcakes can be made up to one day in advance. Refrigerate cooled, unfrosted cupcakes and bring to room temperature or warm for a minute in the oven before frosting. 

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