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
1/4 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
- Prepare cupcakes: Preheat oven to 350 F. Spray 20 nonstick mini muffin tin cups with cooking spray or lightly grease them. Set aside.
- In large skillet over medium heat, melt butter. Add onion, celery and bell pepper; saute 3 to 4 minutes slightly tender. Let cool.
- 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.
- 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.
- Cool cupcakes in pan about 5 minutes, the carefully remove them and let cool on wire rack before frosting.
- 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.