Crabbies

I make these often because they are so good and easy to make. I freeze them and take out for lunch or an appetizer.

I use butter instead of margarine because I like the flavor better. I used canned crab for convenience, and I think I used about three-quarters of the suggested amount. I use the Old English cheese that comes in a jar. Everyone loves these.

We host a lot of parties throughout the year- and I am asked to make this for all of them! Easy, cheesy, deliciousness. I usually make a double batch and freeze so that I can I pop them out as needed. No changes to the recipe, it’s great as is.

Easy and quick. Buy good crabmeat. Not the most expensive but good. Recipe used all but 1/2 of 1 of English muffins.

I use to make something like these years ago, but had forgotten about them. Thanks for posting. Canned tuna or chicken would be good in these too.

Been making these for years and love them. Old English cheese in a jar (Kraft) is the best cheese spread, in my opinion. I also sprinkle a little paprika over the top before heating.

My husband also likes these using canned ham. They are great!

I used port wine cheese spread and Old English and instead of fresh crab I used imitation crab, then threw in about 3/4 cup shredded cheddar cheese. Was still a yummy treat.

I had 2 oz of crabmeat leftover from another recipe and needed something to use it up. I scaled this down to 2 servings, used whipped cream cheese as my cheese spread, and sprinkled with paprika to give it a little color. It turned out to be a delicious, quick and easy “appetizer” to a normal mid-week meal. I now have added these to the menu of a gathering I’m hosting in a few

My mom has been making this as an “Ole New England” appetizer for at least 30 years! Love it and I agree, you can freeze the whole muffin in the freezer which makes for an easy appetizer when guest arrive last minute! Must try this! A favorite for us all!

I remember my mom making these as a kid…loved them, love them still. However, instead of English muffins, I use a sliced up baguette. I do toast them in the oven first. Very good!! And yes, they are great to freeze and save for later!

I received a nearly identical recipe from my Mom’s neighbor, who brought these over as a Christmas gift. My Mom despises seafood, and she had no idea there was crab in the recipe, eating several wedges and raving about them. She wouldn’t eat any more after we told her…which was just fine with me and my hubby! Spread the topping on, freeze the muffins for about 30 minutes on a baking sheet, then cut into triangles…they don’t last in our house. Thank you for posting this, Tracy!

Absolutely love these! Used to make them for all the parties years ago, but haven’t had them in quite a while. So glad when I found the recipe, it’s exactly as I used to make them. I’ll be making these for Christmas Eve…. Thank you!!!!

Made this yesterday for a girls gathering. Just blah!!! Won’t make this recipe again! Followed recipe as written.

I’ve loved this recipe for years — great make-ahead appetizer. However, I add some green onion and some finely minced celery, as well as a dash of garlic powder.

My friend makes this same recipe (passed along from her family) and has always used canned crab instead of fresh. I love hers because they are salty, cheesy, rich decadence. When I made them I used fresh crab instead of canned. The outcome was totally different. The use of fresh crab produces a crabby that is has a heavy crab taste – loses the taste of the cheese almost entirely, but still very tasty. When you use canned crab you almost have no crab taste, but more cheese taste. Both taste so great – choose what you’re in the mood for. People love these! Freeze uncooked crabbies & pull out of the freezer& broil for a quick appetizer or snack.

Not bad. My hubs is out of town (for business), so I’m cooking for myself this week. Not only was this a SNAP to prepare, it’s easily adaptable too – eat what you want now and save the remaining crab filling / mixture for another time or use. Since I was only feeding myself, I halved everything. I refrigerated what I didn’t need initially for a quick meal later on (NOTE: This makes a nice spread for crackers and makes for a quick midnight snack). I was able to make 3 lunches out of half a batch of this (the rest I noshed on late last night…). All in all, this was yummy, but not something I’d likely make often (or again). While good, this just didn’t WOW me. Thanks Tracy! 🙂

Crabbies are the best! I as well have made them for years with a few minor changes, 5 oz jar old english cheese is the best, 3/4 stick butter, claw crabmeat, 2 T mayo and 1/2 t garlic and lowry’s salt. I spread on the split muffins, cut in triangles, freeze and store in ziploc bags. Broil for 5 minutes. Great to keep in the freezer over the holidays!

I’ve been making these for over 30 years & they’re still a favorite! I use Cheese Whiz & imitation crab meat, and no one knows the difference. I gave the recipe to a friend who bought a jar of Cheese Whiz Jalepeno without realizing it and almost burned her guest’s throats! We used this to our advantage and since then have sometimes mixed in a small amount of the Jalepeno Whiz with the regular! Delish!

These were gone in seconds. Even my non-crab eaters gobbled them up. So easy to make. It makes a lot so I froze 1/2 of them for an easy appetizer or snack.

Super easy guests thought they were yummy. They asked “where” I bought them! I did add a dash of hot sauce.