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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (119g) Recipe makes 8 servings The following items or measurements are not included below: Kraft Old English cheese spread |
||
| Calories 302 | ||
| Calories from Fat 126 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.1g | 21% | |
| Saturated Fat 8.0g | 40% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 43mg | 14% | |
| Sodium 647mg | 26% | |
| Potassium 143mg | 4% | |
| Total Carbohydrate 32.6g | 10% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 2.8g | ||
| Protein 11.7g | 23% | |
Crabbies (Paula Deen)
By: Sharlene~W
Feb 8, 2005
A tasty appetizer from Paula Deen of Food Network. These are a great make-ahead that freeze well.
SERVES 8
Ingredients
- 8 ounces good white crabmeat, picked free of shells
- 1 (5 ounce) jar Kraft Old English cheese spread
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1/2 cup butter, softened
- 1 dash hot pepper or cayenne pepper, to taste
- 8 large toasted English muffins
- chopped fresh parsley, for garnish
- salt, to taste
Directions
1
Preheat oven to 425°F.2
In large bowl, combine all ingredients except bread and parsley.3
Spread mixture over bread rounds.4
Score each round into quarters and place on parchment-covered or greased baking sheet.5
Bake until topping is heated through and golden brown, about 10-15 minutes.6
Sprinkle with chopped fresh parsley and serve hot.
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Broiled Crab Backs with Fiery Pepper Sauce
Crab Cakes with Roasted Red Pepper Sauce
Browse similar recipes by category
- Course > Appetizers > Spreads
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: JohnOdell
On Aug 20, 2009
As someone said, using shredded cheese and horseradish is good. An easier option is a cheddar/horseradish spread. The horseradish definitely gives it a needed zing!
From: CIndytc
On Mar 6, 2006
These turned out wonderful. We really enjoyed them. I sliced and toasted up a baquette bread....will make again for sure
From: Boomerang Longhorn
On Dec 26, 2006
These were a hit! Absolutely delicious. I used canned crab meat and I addded more than a dash of cajun red spices on the second round. What was so great about these appetizers is that they are better hot, but they are still yummy at room temp. The plate was empty by the time dinner was served.
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