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Nutrition Facts
Serving Size 1 (33g) Recipe makes 48 servings
Calories 37
Calories from Fat 14		(39%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 122mg		5%
Potassium 27mg		0%
Total Carbohydrate 3.3g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.3g
Protein 2.4g		4%
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Crab on a Muffin Appetizers

Recipe #103781 | 50 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Aileen E
Nov 10, 2004

Simple, delicious, cheesy, freezes well. Can be served as an appetizer or for a luncheon, depending how you slice it. Be sure to take a copy of the recipe along, cause everyone will want a copy — no kidding!

SERVES 48 (change servings and units)

Ingredients

6 English muffins
1 lb crabmeat
1/3 cup butter
1 (5 ounce) jar old English cheese (by Kraft)
2 tablespoons mayonnaise
parsley (optional)
1 teaspoon Old Bay Seasoning (or crab seasoning of choice)

Directions

1
Melt butter in skillet.
2
Add Old English cheese until all is melted.
3
Remove from heat, add mayonnaise, parsley and Old Bay.
4
Gently fold in crab meat.
5
Cut muffins in half.
6
LIGHTLY toast muffins (just until they start to toast).
7
Cut the muffins into 1/4ths, for appetizers.
8
Spread the crab/cheese mixture onto each 1/4th.
9
You may freeze at this point.
10
To cook, bake at 350°, for 20 minutes, till bubbly.
11
For luncheon, spread the mixture on the muffin half and cook as directed.

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Featured Reviews for This Recipe

From: Chef #928411

On Sep 21, 2009

I made these months ago for a party appetizer and didn't use them all because we had so much food. I froze the last four. My husband pulled them out of the frezer this weekend and popped them in the oven for an appetizer before dinner. They were great. We are going to a party this weekend and we are bring them along. Thanks for share. If you entertain alot these are great to have sitting in the house.

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From: Goldens4

On Nov 11, 2004

I have this same recipe and used it for years. It is wonderful. Never ever had any leftovers.

1 person found this review helpful

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From: Chef Shadows

On Mar 4, 2007

I have made and used this recipe since back in the mid `80's. A co-worker named Kathy gave it to me. Her family had a crab processing business on the eastern shore of MD.

1 person found this review helpful

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From: lbandbuggy

On Jan 20, 2006

I have been looking for a recipe for this for some time. This was exactly the one I was looking for. Not fussy, quick to make. Although, as a personal preferences, I used about half of the butter called for, and it was not missed at all. Tasted just fine, and made me feel a little better about eating it!

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Read all 4 reviews