Crab Corners


Oh my goodness these are good!

I grew up eating these, and loving them.  My Mom would make batches of them, cut them into quarters and freeze them.  Then if we had unexpected guests or if she was just looking for a quick-fix appetizer, she’d throw them on a sheet pan, frozen and bake them till they were as beautiful as you see here.

Wait until you try them!


You will need 4 English muffins, split apart, (with your fingers, not a knife…see post from Oct 29th called Nooks and Crannies!).  Lightly toast them and set aside.


Yup.  I’m using this product.  No apologies.  This app rocks.


And a stick of softened butter.  Again, I’m not sorry…I’m just excited for you to try it!


and a can of white crab meat (about 7 ounces)…yummmmmmmm….





Let’s cook!  In a large bowl, combine softened butter, crab meat,


the entire contents of that magic little jar of Cheez Whiz,


2 tablespoons of mayonnaise,


1 teaspoon garlic salt,


about 1/2 teaspoon freshly ground black pepper,


and several dashes of tabasco.  I used about 10 dashes and you cannot even feel any heat, just a nice tangy flavor.  And mix well.


Evenly divide the mixture on 8 muffin halves and spread.  Crust to crust is a must!

Cut each muffin into fourths, little wedges.



And now you have two options:

  1. Prepare now, to eat right away.  Place on cookie sheet in a 425 degree oven for 15-20 minutes, until edges are golden brown and english muffin is toasted.   OR….
  2. Place wedges on cookie sheet in the freezer.  When frozen, store in baggies in freezer until ready to use.  Then place on cookie sheet and bake 10 minutes in 425 degree oven.


Serve hot.

Serves 8.  Serves 8 very happy, very happy people!

Bon Appétit, Ma Chérie!

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