Wednesday, 07 March 2012 09:39

Delicious Crab Meat Muffins

Written by stephania
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Today we are sharing a tasty little appetizer from our fellow foodie and blogger, the lovely Michelle Hainer. Michelle is always coming up with new ways to keep her recipes true to whole foods and this recipe is no exception.  These Crab Meat Muffins aren't really muffins at all, but bite sized pieces of deliciousness that make the perfect appetizer.  Michelle usually makes these guys for special holidays, but I'm convinced that they are easy enough to make year round (most especially at our Thursday Night Dinners!).

Happy cooking & crafting! 

Stephania

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Crab Meat Muffins

By Michelle Hainer

Crabmeat-muffins-platter

What you need:

  • 6 English Muffins
  • 1 6 ounce can of White Lump Crab meat
  • 2 tablespoons mayonaise
  • 1/2 cup butter
  • 1/4 teaspoon garlic salt
  • 1/2 a teaspoon seasoned salt

For the Old English Cheese Spread

  • 1/8 cup mayonaise
  • 1/8 cup half and half
  • 1/2 pound medium cheddar cheese, cubed
  • 1/2 teaspoon spicy brown mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/6 cup tomato juice
  • 1 to 1 1/2 tablespoons horseradish
  • 1 tablespoon scallions, thinly sliced

For the Seasoned Salt

  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon corn starch

What you do:

To make the Old English Chees Spread combine in a saucepan mayonnaise, milk, cheese, mustard, Worcestershire sauce and garlic powder. Cook over medium heat, stirring, until smooth. Remove from heat. Stir in juice, horseradish and green onions. Next add the butter, crab meat, mayonaise, garlic salt, and seasoned salt. 

Split and half and quarter the english muffins. Stir everything together and then spread the mixture on top of the muffins. Bake at 350 degrees until golden brown, about 12-15 minutes.

Last modified on Wednesday, 07 March 2012 09:39
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