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Crab Puffs (Teresa Atyeo)
  • 1 (6-7 oz.) can crabmeat, drained
  • 1 stick butter (8 oz.)
  • 1 (5 oz.) jar Kraft pasteurized cheddar cheese spread
  • 2 tbsp mayonnaise
  • 1/2 tsp garlic salt
  • 1/2 tsp seasoned salt
  • 6 english muffins, split
Combine all ingredient except muffins and mix well.  Spread mixture evenly over top of each muffin half, then cut each half into quarters.  Place on baking sheets (first making sure the sheets will fit inside your freezer) and freeze for at least 30 minutes.  This step is important!  You can also make these ahead of time, wrap well, and freeze for up to two months.  Preheat broiler, and broil about 6 inches from heat source for 2 to 3 minutes, or until puffed and lightly browned.  Serve warm.  Makes 48.
Teresa’s note:  “I do not use the broiler for these because my broiler scares me!  Instead I just bake at high heat, about 450, for 10 to 15 minutes, and I just watch them to make sure they don’t burn.

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