Mini Crab Muffins

Pat Duran


This recipe was an e-mail from Bisquick mix.
It has all the ingredients that I love(and yes you can use imitation crab-it just won't taste quite the same- but still very good).
This is one of those impossible mini muffins using crabmeat,veggies,original bisquick and topped with aioli-if desired a mild and flavorful meal!
I loved this recipe as did my family.


★★★★★ 1 vote

6 servings
15 Min
40 Min


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2 can(s)
6 oz. each-crabmeat, drained,flaked
1/2 tsp
old bay seafood seasoning
1 Tbsp
olive oil
1/2 c
diced onion
1/2 c
each diced red and green bell peppers
1 c
shredded mozzarella cheese (4 oz.)


1/2 c
original bisquick mix
1/2 c
2 large


1/2 c
1/2 tsp
old bay seafood seasoning
1 Tbsp
fresh lemon juice

How to Make Mini Crab Muffins


  • 1Heat oven to 375^. Spray a regular size 12 cup muffin tin with cooking spray; set aside.
    Crab Mixture:
    In a small bowl , mix the crabmeat and seafood seasoning; set aside.( you can use tuna or any cooked seafood- cod, salmon,crab or lobster).
  • 2In a 10-inch skillet, heat oil over med-hi heat until hot.
    Cook onion and peppers for 4 minutes, stirring frequently.
    Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.Remove skillet from heat.
  • 3Bisquick mix:
    Stir baking mixture ingredients with a fork or whisk until blended.
    Spoon a little, about 1 Tablespoon, into each muffing cup.
    Top with 1/4 c. of the crab mixture.
    Spoon another Tablespoon of Bisquick mixture over the crab in each muffin cup.
  • 4Bake 30 minutes or until tested done with a toothpick and tops are golden brown.
    Cool 5 minutes. Loosen edges with a knife' remove from pan and on wire rack to cool for 10 minutes.
  • 5Aioli Topping:
    While muffins are cooling mix in a medium bowl all the ingredients.

    Serve each mini muffin /pie topped generous Tablespoon of the topping.

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