Reviewed: Aug. 21, 2009

I give this a 5 for simplicity and a 4.5 for taste. I suggest doubling the batch so you have enough on hand for unexpected fun!

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INGRIDLIV

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Reviewed: Apr. 15, 2009

So easy and good. Always a huge hit!!

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kmurphy

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Reviewed: Mar. 1, 2009

I have used a version of this recipe for years. The only thing I would suggest for those looking for just a little something more is to add some cayenne pepper to the mix.

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Kandy

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

Just made a double batch and of course had to sample one before freezing. It was delicious. I plan on making more for my New Year's Eve party. I did not have garlic salt so I crushed 2 small cloves of garlic, adding a little worcestershire sauce and about 1/4 tsp. Lawry seasoning salt. I did toast the english muffins first. I used white for the party but am going to make some more on Thomas Whole Wheat muffins since I have diabetes and anything with white flour makes my sugars soar. Definitely a keeper Thanks for a great recipe.

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Dec. 9, 2008

these were awesome. omitted the butter.

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citigirl55

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 5, 2008

The reason I gave it 4 stars was because I am not a fan of processed cheese. I used the sharp chedder cheese spread from rondele, which may be the problem. I felt like it needed more seasoning, so I added some Worcestershire as well, which I got as a recommendation on a similar dish. All in all, not too bad.....they were a hit!

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baker2b

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Sep. 25, 2008

More butter, use real crab (not imitation)

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Sgt. Pepper

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Reviewed: Apr. 21, 2008

My family serves these at almost every family get together and they always get gobbled up! I definately reccomend using the old english cheese.

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LEIA129

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Reviewed: Mar. 31, 2008

This was quick and yummy, but both my hubby and I felt it was missing something. It was a tadbit bland, though still good (it is crab afterall!) I was disappointed though that my toddlers didn't like it at all.

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JENIRAE

Cooking Level: Intermediate

Home Town: Ravenswood, West Virginia, USA

Living In: Moundsville, West Virginia, USA

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Reviewed: Feb. 23, 2008

My mom has been making these for years, and I used this recipe to base mine off of. The major difference is that we use one can of tuna (8oz) instead of crab since not everyone in the family likes crab. I used the Old English jar of sharp cheddar cheese that mom always used, 6 tablespoons of butter, 1 tsp of minced garlic from those little jars, and about 1/4 tsp seasoned salt, leaving off the parsley. I left the mayo amount the same. These are about what my mom used to make and are perfect for freezing and taking out as a snack, small lunch, etc. Delicious!

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Liza

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Feb. 4, 2008

YUMMY! I used sharp cheddar cheese and substituted miracle whip for mayo, these went fast! Will be making these as often as I can, thanks for a great recipe!

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DAR75

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Reviewed: Jan. 31, 2008

my mom has been making these for years. they are a staple in our family. one thing my mom does which makes a huge difference is use THOMAS' english muffins. with all the "nooks and crannies" the topping becomes one with the muffin and it actually gets a lot crispier. she also cooks them on the bottom rack for awhile, and then brings it up to the broiler at the end so they get cripsy all around. so happy other people are making this fabulous dish.

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jmac

Cooking Level: Expert

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Reviewed: Jan. 28, 2008

YUMMY YUMMY!! I used shredded cheddar, b/c I didn't have the other, and it was WONDERFUL! The whole family loved them! I think it's a good idea to toast the muffins before you put the crab on. It makes it crunchier.

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Jan. 1, 2008

This was a quick, easy recipe. We had it for a New Year's Day brunch. I substituted 1 T. dried parsley for the fresh (all I had on hand) and it turned out fine. No issues at all with mixing up the topping the night before either.

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sdp

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Dec. 14, 2007

These are fantastic! I've made them a few times, once as just a lunchtime snack. and then as an appetizer for a party- just cut each English muffin into quarters.

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Stacy.Cape.Coral

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Reviewed: Nov. 9, 2007

these were so good and so easy. My husband loves these as an alternative to chips on Sundays watching football! even my picky 15 months old loved them:)

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kristi

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Reviewed: Aug. 26, 2007

These were a hit at our last party. So simple to make. You can't go wrong with this tasty finger food.

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Erin

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 23, 2007

This was awesome. I used crushed garlic instead of the garlic salt and it was excellent!!!

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Mary

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Reviewed: Jan. 3, 2007

Love these! Advance prep & "freezer to oven" ease is a big plus if you're hosting. Substitute lump crab meat instead of canned for an special occasion. Pairs well with semi-sweet sparkling wine like Freixenet Extra Dry.

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