Mini Dungeness Crab Cupcakes




Introduction: Mini Dungeness Crab Cupcakes

About: Loving mom of two beautiful boys, obsessive compulsive confetti user & passionate foodie!

Looking for the perfect bite size treat? These delicious savory cupcakes can be whipped up within an hour.

Dungeness Crab's are a true gem of the sea, lending their sweet, succulent awesomeness to these miniature cakes. To top off these beauties, I made a luscious Cayenne Spiced Lemon Cream Cheese frosting,which will explode in your mouth with the first bite. The acid from the lemon cuts through the spiciness of the cayenne, making it the perfect combo.

To save time, I bought fresh de-shelled crab,  but you can opt to do the de-shelling yourself and buy the crab whole.

Recipe inspired by Kathy Casey's, Creole Crab Cakes, Sips & Apps. Chronicle Books.

Step 1: Ingredients

Preheat oven to 350 degrees.

Cupcake Batter

1/3cup  diced onion

1/3 cup red bell pepper

1 stalk celery

2 Tbsp butter

1/3 cup orange bell pepper

2 large garlic cloves minced

6 Tbsp all purpose flour

1 tea sugar

1/2 cup cornmeal

2 tsp baking powder

1/8 teaspoon salt

2 tsp Old Bay Seasoning

1 egg

1/4 cup whole milk

1/4 cup sour cream

8 oz fresh de-shelled Dungeness Crab

Spicy Lemon Frosting:

1 8oz pkg. cream cheese

2-3 Tbsp milk

Juice from one lemon squeezed


1 pkg. fresh chives


Mini Muffin Tin

Pipping Bag

Piping Tip

Step 2: Prep the Veggies

Rinse off all of your vegetables. Cut celery stalk in half and then dice. Slice bell peppers in half and remove the ribs and seeds. Slice into strips and then dice. Remove the skin from the onion & garlic. Chop the onion & mince the garlic.

Step 3: Sweat the Veggies

Melt two Tablespoons of butter in a medium sized saucepan. Add all of the veggies and gently stir them together. After two minutes, add 1/8 teaspoon of salt. Continue to stir gently for an additional 4 minutes.

Remove the pan from the heat and set aside to cool.

** Anybody notice the creepy face in the melted butter??***

Step 4: Make the Dry Mixture

In a small bowl, add the flour, sugar, cornmeal & Old Bay seasoning. Stir to combine.

Set aside.

Step 5: Make the Wet Mixture

In a large bowl, add the egg, milk & sour cream. Gently whisk to combine.

Step 6: Combine the Mixtures

Add the cornmeal mixture to the wet mixture and gently combine. Stir in the cooled veggies and scrape the butter from the saucepan into the bowl.

Place the crab meat on a cutting board and carefully chop it up into smaller pieces. Gently fold the crab meat into the cupcake batter.

Step 7: Bake the Cupcakes

Line the mini muffin tin with the cupcake liners. Heap 1 tablespoon of batter into each cupcake liner.

Bake in a preheated oven for 12-15 minutes. After 7 minutes, turn the pan around in the oven to insure even baking.

Cupcakes are ready when you insert a toothpick and it comes out clean.

Remove the cupcakes from the oven and allow to cool for 20 minutes or until cooled before frosting.

Step 8: Spicy Lemon Frosting

In a medium sized bowl, add the package of room temperature cream cheese, milk, lemon juice and 1/2 teaspoon of cayenne. Stir to combine until the mixture is thick and cayenne is incorporated into the mixture.

You can add more or less cayenne, depending on your personal spice level.

Place the frosting in a piping bag and pipe the cupcakes.

Step 9: Make the Sprinkles

To make the sprinkles, finely chop fresh chives to desired size. I chopped mine really small, but you can use any size you'd like.

Step 10: Sprinkle & Serve

Sprinkle cupcakes with the chives and serve immediately.

These cupcakes can be made in advance and refrigerated. You can frost them before serving. 

Please take caution and refrigerate unused cupcakes. Crab is really delicate and spoils easily.


Be the First to Share


    • Make It Modular: Student Design Challenge

      Make It Modular: Student Design Challenge
    • Colors of the Rainbow Contest

      Colors of the Rainbow Contest
    • Digital Fabrication Student Design Challenge

      Digital Fabrication Student Design Challenge



    10 years ago on Introduction

    Just finished snarfing down my first batch and they were pretty good. Not "Oh my God, life can never be this good again", good but good enough to make again.

    So here's my take.

    I didn't use Dungeness, or any other kind of crab. Pecunary considerations dictated that artificial crab stuff made out of fish but the cupcakes were pretty tasty.

    Also, I used a silicone cupcake pan which brings up an important point: don't neglect testing the cupcakes for done-ness. The silicone mold ran the cooking time out to 45 minutes before my testing knife came out clean. The cupcakes were still moist and didn't get too brown and they tasted fine. If I'd dumped them out according to the recommended time it would have been a mess.

    When I used a steel cupcake mold the cupcakes were done in fifteen minutes.

    Bottom line? Good enough to serve to guests.

    Oh, I didn't make the topping since it didn't seem to go with the cupcakes too well in my mind but I think the next time I make thise recipe I will make the topping.

    Good job.


    Oooh I love crab and I love cupcakes. Great looking food you have there! I also love your cake plate, so elegant!


    10 years ago on Introduction

    Those look good. Your like a Goddess of Inspiration... Keep up the good work, cant wait to see what you come up with next. Gonna try making these, my son loves crab. Wonder if lobster would work? Might try it. Have a great day!!


    Reply 10 years ago on Introduction

    Lobster Cupcakes! What a great idea. It would work just as well.

    These were a big hit with my boys. I made a version of the frosting without the cayenne and they gobbled them up. Have a great weekend!