Crabbies

27 Dec
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Here’s another retro appie for the holidays.

Luscious little crab puffs. Or crab canape. Or crab toasties. Or crabby snacks. Officially known as Old English Crab Hors d’Oeuvre off the back of a jar of Kraft Old English Spread jar. Sweet Jesus, what is this jarred cheez, we ask? Processed, yes, but not Cheez Whiz. It is hard to source and has a cult following. We will try to reverse engineer for something more natural and gourmet. Stay tuned.

Make ahead and freeze. They only take 10 minutes to bake, so they’re perfect for unexpected guests.

As they cook, the butter in the spread melts into the English muffin so it toasts to a crispy golden brown.

We add a wee splash of sherry, Worchestershire, 2 tsp Trader Joes onion salt, garlic salt and a dash of Old Bay.

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CRABBIES

1 can crab meat (also check seafood counter for backfin or “special” crab meat which is smaller and perfect for this.)
1 5 oz. jar of Kraft Old English Cheese
1 stick (1/4 lb) softened butter
1 1/2 Tbsp mayonnaise
1/2 Tbsp lemon juice (in a pinch have used lemon packet and mixed into mayo. It’s Perfect)
1/2 Tbsp Lawrys Seasoned Salt (see above note about Old Bay, and Trader Joe’s onion salt)
2 tsp. garlic powder (I also see onion powder in some recipes)
chopped parsley

8-10 English muffins

Drain crabmeat and combine with the ingredients. Spread mixture on halved English muffins, spreading all the way to edges. Cut into quarters. Freeze. When ready to cook, bake at 400 for 10 or so minutes until bubbling and browned. (Or broil)

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Christine Nunn’s Preppy Cookbook calls for:

1 lb backfin or special crabmeat (look in seafood section)
1 cup butter, softened
2 6-oz jars of Old English cheese spread
1/4 cup mayonnaise
1 tbsp lemon juice
1 1/2 tbsp seasoned salt
1 tbsp garlic salt
16 English muffins
Pick through crabmeat. In mixing bowl, mix butter, cheese and mayo until well combined. Fold in the other ingredients. Spread on English muffin halves. Freeze for 30 minutes before cutting each half into quarters. Portion into freezer bags to store. To bake, 350 for five minutes or until cheese bubbles. Serve hot.

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