Bite-sized crab muffins are packed with seafood flavor for a perfect party finger-food.

Crab Muffins Recipe – Amazing Party Finger Food


These little crab muffins are bursting with fresh, ocean flavor. Serve these bite-sized gems 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.

Crab Muffins Recipe

Butter-flavored 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 uncooked lump crabmeat or fresh-caught (see Note)
2 Tablespoons chopped chives
3 large eggs
1/4 cup lemon juice
1 cup milk

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 the heat. Add contents of stuffing mix, including the seasoning packet, gently tossing to combine. Let rest, uncovered, for 15 minutes.

Preheat oven to 350 F. Coat mini-muffin tins with butter-flavored vegetable spray.

• You Might Also Like: Crab Stuffed Mushrooms

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

• You can save money by using cooked, canned crab, found in the market where the canned tuna is located.

• Try substituting lobster, shrimp, smoked salmon, or tuna for the crab.

Yield: about 4 dozen crab muffins

Crab Muffins Recipe Photo ©2018 Peggy Filippone

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