1 stick butter
1 jar Kraft Old English sharp cheese
1 1/2 tsp. mayonnaise
1 (7 oz.) can white crab meat, drained
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1 pkg. (12 halves) English muffins

Beat together butter, cheese, mayonnaise, salt and garlic powder; fold in crab, then spread on muffin halves. Place on cookie sheet and freeze for about 15 minutes to make slicing easier.

Cut into 6 to 8 wedges per half and store in ziplock freezer bags. Keep frozen until ready to use. Bake 15 to 20 minutes at 350 degrees until bubbly.

You may use 1/2 pound of fresh crabmeat instead of canned. It will be more fluffy, so use 3 to 6 more muffin halves.