Creole Crab Cupcakes

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.