Reviewed: Jun. 19, 2009

I followed the advice of the other reviewers and used garlic powder in place of garlic salt. I also lightly toasted the muffins first. I was unable to find Kraft Old English cheese so I used Wispride sharp cheddar in the dairy section of the grocery store. These were very good. My kids loved them too, I called them "Krabby Patties"!

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leeshoff

Cooking Level: Intermediate

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Reviewed: May 25, 2009

I made these for Superbowl Sunday and we loved them. I didn't cut the muffins after splitting them. My husband and I liked them so much, we ate the whole muffin halves!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 27, 2008

Great recipe, but as written it is way too salty. Suggest-as others have-using garlic powder instead of salt. I used 5 ounces of "Pub Cheese", a cheddar cheese (real cheese, not that icky Velveeta) spread available at Trader Joe's. I try to keep some of these in the freezer for last minutes appetizers, but they're hard to keep around!

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mabel

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Reviewed: Mar. 12, 2008

I too cut back on the butter and these were very good. I made them once with canned lump crab and they were very very fishy, the second time I bought rab legs and shelled, they were AWESOME

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Shelly J.

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Reviewed: Feb. 12, 2008

Good overall, but I would suggest toasting the muffins before piling on the mixture and baking them. Mine got soggy. :( They were still good!

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ssikora

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Reviewed: Dec. 28, 2007

I served this for our Christmas brunch, & everyone loved it. I followed others' tips, and toasted the English muffins first. Also, I used shredded white cheddar- first made it into a sauce form by melting it in a double boiler with some half & half, then adding the other ingredients. Thanks!

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food_as_therapy

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Reviewed: May 4, 2007

I found these good but just a little too salty on my first batch; the next time I substituted garlic powder for the garlic salt and they were just right! Really easy and convenient to freeze ahead for parties, too. Everyone who has tried them loves them.

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SFRYMAN

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Reviewed: Dec. 22, 2006

Awesome! I made these with 5oz jar Old English, and 1 c. shredded sharp white cheddar. No salt, used Lawry's and garlic powder, not garlic salt. I put it on individual bread rounds and topped with fresh chives. They were perfect. My 3yo could not stop eating them!

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Cynthia

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Dec. 4, 2006

I make this with just 4 ingredients - old english cheese, 1 stick butter, 1 can lump crabmeat - and the english muffin. These are always a hit!! I agree they are great to keep in the freezer and pop in the oven for unexpected guests!!

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NGG426

Home Town: Chicago, Illinois, USA

Living In: Algonquin, Illinois, USA

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Reviewed: Dec. 1, 2006

My mother has made these since I was little. She uses Old English Spread from kraft.... I use bacon instead of crabmeat sometimes and comes out just as good. These ALWAYS disappear!

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Michele

Cooking Level: Expert

Living In: Milton, Massachusetts, USA

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Reviewed: Oct. 30, 2006

very good and easy. great to keep in the freezer until needed. next time i may minimize the chees - seemed to overpower the crab flavor.

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Vargo5

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

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Reviewed: Mar. 20, 2006

I was excited to make this for guests, but the processed cheese made the whole dish seem kind of tacky, as well as it being WAY too salty. I'm only giving it 2 stars because 1 person did enjoy them.

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8 users found this review helpful

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 17, 2006

Very good and easy to make. They weren't a big hit at my party though but I have been to parties where they are gobbled up. Must have been my guests! Anyway, will make them again since they are delicious.

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SUE9688

Cooking Level: Expert

Home Town: Beverly, Massachusetts, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Aug. 26, 2005

Did these for a wedding and they were highly complimented.

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debbie

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Reviewed: Jul. 24, 2005

These tasty treats are simple to make. I toast the muffins before adding the topping and also broil for a few minutes after baking and they come out nice and crispy.

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15 users found this review helpful

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3OUTA4

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Reviewed: Mar. 4, 2005

This is a great recipe. However, I did substitute Kraft shredded white cheddar cheese instead of the processed cheese. It worked out well. Also, after baking, I broiled for a minute or two for extra crispness. Everyone loves this recipe!

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CRISFIRE

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Reviewed: Nov. 15, 2004

I've made these for years -- I use the little glass container of Kraft old english cheese (I don't know if that's 'processed cheese sauce' or not). Keep well in the freezer. VERY popular with my family.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Oct. 6, 2004

I lightly toast the muffins first for extra crispiness but otherwise an all around favorite.

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MATURTLE

Cooking Level: Intermediate

Home Town: Holliston, Massachusetts, USA

Living In: Union, Maine, USA

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Reviewed: Jun. 19, 2004

These ARE wondeful! I have made this recipe many times...always a hit and people always ask for the recipe. If you have fresh crabmeat available, it is definately worth using, as it makes these even better. So easy and they can be prepared well in advance.

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SIMMOK

Cooking Level: Intermediate

Home Town: Biddeford, Maine, USA

Living In: Saco, Maine, USA

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Reviewed: Dec. 9, 2002

This was heavenly! I went to a party a few weeks ago, and the hostess told me she had gotten the recipe from Allrecipes. So I found it here and made it myself. My husband and mother-in-law couldn't get enough! She copied the recipe from me. It is truly a great appetizer - thank you for posting it!

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STEPHKP1

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