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1
To make cupcakes: Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
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2
Muffin cups shoud be 1 34 to 2 inches in diameter. Set aside.
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3
In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender. Let cool.
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4
Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
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5
In a large bowl, whisk together egg, milk and sour cream.
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6
When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
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7
Stir in vegatables and all melted butter from the pan, do not overmix.
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8
Fold in crabmeat just until evenly distributed.
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9
Spoon heaping tablespoon batter into each muffin cup.
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10
You should fill 20 cups.
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11
Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking).
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12
Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
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13
Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
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14
Bring to room temp or warm for a minute or so in oven before frosting.
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15
To make frosting:
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16
In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
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17
Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.
