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| CRAB MELTAWAYS | |
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1 pkg. English muffins (6 each) 1 can (7 oz.) crabmeat, well drained 1 stick (1/4 lb.) butter, room temperature 1 jar (6 oz.) Old English sharp Cheddar cheese, room temperature 2 tbsp. mayonnaise 1/2 tsp. seasoned salt 1/2 tsp. garlic salt Slice muffins in half and quarter each. In small bowl mix remaining ingredients with electric mixer at medium speed. Spread mixture on muffin quarters and place on cookie sheet. Freeze until firm, about 30+ minutes. | |
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recipe reviews #38659
LLoParco (New York) says:
Family favorite! This recipe is the closest to the one we use. They remind me of happy hour at camp and are easy to make.
#120274
KJ Smith (Maryland) says:
My friends insist I make these for all parties! It's better to lightly toast the muffins, let them thoroughly cool, then spread crab mixture, then freeze for 20 to 30 minutes and THEN quarter the muffins! I also sprinkle with parsley for the pretty factor. These are fine in the freezer for at least a month. The recipe neglects to tell you to heat in oven or toaster oven at 350°F for 15 to 20 minutes or until bubbly on top! Also, eat them hot... they tend to get a bit soggy when they cool off. ENJOY!
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