Crabbies (A.K.A. English Muffin Crab Cakes)

Around my house it's never officially Thanksgiving or Christmas without serving crabbies.  Even if Jeff and I end up traveling somewhere for the holidays, I'll typically make them as my item to bring along.  Due to this, I've ended up sharing the recipe with numerous family members and friends, which is just one of the reasons why I felt, this year, I'd share it with everyone.

FYI - Something that I find especially great about crabbies, other than the fact that they're completely addicting, is that they're so simple to make, and incredibly easy to transport.  Another great thing about crabbies is that this recipe can be made ahead of time and left in the freezer until it's time to serve them, which is always helpful if you're short on time.

Crabbies (A.K.A. English Muffin Crab Cakes)
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Ingredients: Makes 12 muffins

1 can Bumble Bee Fancy White crab meat
1 container Kraft Old English cheese spread
1 stick butter, softened
¾ tsp. Lowry’s seasoning
½ tsp. garlic salt
1 Tbsp. mayonnaise
1 package English Muffins (I use Bay’s Multi-Grain)

Directions:
Place the first 6 ingredients in a medium size bowl and beat together, with a hand mixer, until well blended. 

Separate the English muffins in half and lay them out on a flat work surface.

Next, spread some of the prepared crab/cheese mixture onto each of the English muffin half’s.  Once ready, wrap the crabbies up in tin foil, and place them in the freezer for 4 hours, or until you are ready to serve.  (I’ve left mine in the freezer for days/weeks, and they still turned out fine)   

When ready to serve, set the oven to broil, remove the crabbies from the freezer, and place them on a baking sheet.  Place the crabbies into the oven for about 8 minutes or until the cheese mixture starts to turn a nice golden brown color and appears bubbly.  Keep an eye on them while baking, because this can happen fast.  Once ready, remove the baking sheet from the oven and allow a few minutes to cool.  Finally, cut each English muffin into 4 or 6 small triangles and serve.  (I find using a pizza cutter especially helpful when it comes to cutting the crabbies)