Reviewed: Jun. 11, 2003

Easy recipe and a bit hit at a recent party I went to. I like to keep these frozen and make them as needed.

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4 users found this review helpful

Reviewer:

SUSAN203

Cooking Level: Intermediate

Home Town: North Bergen, New Jersey, USA

Living In: Studio City, California, USA

Reviewed: May 1, 2003

I have made this yummy appetizer for at least 10-15 yrs. The only difference with my recipe is I use 1 can tiny shrimp. One 6 oz. jar Kraft olde english cheese in jar, 1 1/2 tsp. mayo, 1/2 tsp garlic salt and 1/2 cup butter melted.(must be butter). Blend all and stir in shrimp at end so they don't mushed. Top split english muffins and broil until golden then slice in quarters. Some times I use 1 less muffin to get a thicker topping. These are such a big hit, I always end up with an empty platter! Fabulous!! Thanks Ellen for sharing!

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42 users found this review helpful

Reviewer:

awesome in tummy

Reviewed: Jan. 15, 2003

I made this recipe for Christmas eve and it was a big hit. K Brown

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5 users found this review helpful

Reviewer:

Kathleen

Reviewed: Dec. 24, 2002

I had these the other night at a Christmas buffet. They were just great! I asked the hostess for the recipe and I made a bunch today to serve for Christmas tomorrow. I hope mine taste as good as hers. So tasty and so easy to prepare..

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22 users found this review helpful

Reviewer:

Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

Reviewed: Nov. 10, 2002

My mom used to make these, tastes just like hers! Works with tuna instead of crabmeat too. I make these as a starter if friends are coming for dinner - gives them something to nibble while I finish up in the kitchen. Always gone faster than I need them to be! A big hit with my seven year old also.

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15 users found this review helpful

Reviewer:

TRICIAPAKING

Home Town: Campbell, New York, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Dec. 4, 2001

This was so easy, and so good, that I will definitely make it again. I gave a few to a coworker at dinner and he wolfed them down. Thanks for a great recipe!

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14 users found this review helpful

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JENSPARK

Reviewed: Oct. 9, 2001

This dish delivered! I had to make another batch to meet demand.

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24 users found this review helpful

Reviewer:

DEEPDIVER

Reviewed: May 22, 2001

This is a good treat to make up and then freeze. I shredded 'real' cheese and used 'real' crab meat from the legs. My 18 month old just loves these.

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28 users found this review helpful

Reviewer:

RUBIES71

Reviewed: Aug. 19, 2000

They ended up tasting all right. However, I think I may throw in some horseradish to pep this one up a bit. Easy, and it looks lovely

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12 users found this review helpful

Reviewer:

Jason

Cooking Level: Expert

Home Town: New Hartford, New York, USA

Living In: Alpharetta, Georgia, USA

Reviewed: Jul. 13, 2000

I changed this recipe, because I didn't have an oven to warm this. I served it on a french baguette, which I warmed in the microwave for 15 seconds. Then I spread the crab mixture over the bread and warmed everything in the microwave for 2 minutes on the low setting. I took this to work and it was a hit. The crab mixture was outstanding.

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17 users found this review helpful