Back in the day before cell phones, no I really am not that old, it was not uncommon for family friends to just drop in and visit. My mom being an ultimate planner and time manager always had at least one meal ready for drop-in guests along with several appetizers and desserts in her freezer as well. One of those appetizers she would have on hand was Crabmeat Canapés. I had actually forgotten about them and the little bites of deliciousness until one of my high school friends came to visit and inquired about my mom’s recipe. Because yes, we would eat them as after school snacks too, we were a refined bunch of girls. 🙂
I now have a stash in my freezer as well. I enjoy throwing a few in the oven to eat as an appetizer or also to serve alongside a nice salad.
- 1 pkg of good English muffins (12 halves)
- 6 oz coarsely chopped crab meat (one can drained)
- 1 Stick butter (room temperature)
- 1 generous TBS mayonnaise
- 5 oz jar Kraft Old English cheese spread
- 2 Tbs finely chopped fresh parsley or 2 tsp dried
- Generous sprinkling of Lawry’s seasoning salt
- Dash of ground pepper
- Sprinkling of garlic (If desired)
- Mix crab, butter, mayo, cheese spread, seasoning & parsley.
- Place muffin halves on a jelly roll pan.
- Spread mixture evenly over English muffins.
- Freeze for 30 minutes.
- Remove pan from freezer and slice into quarters.
- Bake at 375 degrees for approximately 10-15 minutes until just starting to brown and bubble.
- To Freeze: After cutting into quarters return to freezer until completely frozen. Once frozen store in a airtight freezer safe container. Remove any amount you desire and bake at 375 degrees for approximately 25 minutes until just starting to brown and bubble.
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