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Crabbies

SUBMITTED BY: Tracy Clark

"My mom gave me this recipe. It was a childhood favorite! Crabby, cheesy, tasty! You can freeze the mixture if you want, and then thaw and use as needed."
PREP TIME  10 Min
COOK TIME  10 Min
READY IN  20 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/4 cup margarine, softened
  • 2/3 (5 ounce) container sharp processed cheese spread
  • 8 ounces cooked crabmeat
  • 1/4 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 8 English muffins, split

DIRECTIONS

  1. Preheat oven on broiler setting.
  2. In a medium bowl, mix together margarine and cheese spread. Stir in crabmeat, mayonnaise, garlic powder, and parsley. Spread the mixture on the split English muffins. Arrange on a cookie sheet.
  3. Broil until the cheese mixture is bubbly.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by KOALAGIRL
WONDERFUL! I make these ahead of time, cut them into quarters, and keep them in a Ziploc bag in the freezer for quick appetizers anytime. Just pop from the freezer to under the broiler - - Viola! 3 minutes later, delicious crab munchies. I use two cans of crabmeat, and only one Tbs. mayo. People will gobble these up.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by minnesotamama
Very easy and good!! It would be good on cocktail bread also. A must try!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2003 by JANIS1
Very good and also easy. I made them ahead, spread on muffins and froze. Just had to defrost, bake and cut.

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 294

  • Total Fat: 14.7g
  • Cholesterol: 32mg
  • Sodium: 607mg
  • Total Carbs: 27.2g
  •     Dietary Fiber: 0g
  • Protein: 13.2g

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