Thursday, October 7, 2010

Super Delicious Canapés

This is an appetizer recipe that my family has been making for at least 40 years, and has become a staple at most family get togethers. Without a doubt, whenever anyone tries it, they love it, and ask what's in it!  I sort of hate to tell them, because it's soooo bad for you, but if you just have a couple pieces, that's not so bad, right?  Also, if you say that you don't like crab, you'll still like this.  As a kid, I hated crab, but still gobbled these down.

Last but not least, these are great when made ahead of time, which certainly helps make entertaining easier.  The wedges keep super well once frozen - just toss them in a ziploc freezer bag until you're ready to cook them.

Crabmeat & Cheese Canapés
1 can crabmeat, regular size
1 jar Kraft brand Old English Cheese Spread
1 stick butter, softened
1 1/2 tsp mayonnaise
1/4 tsp garlic powder
1/4 tsp salt
Pinch of cayenne (optional, if you like a bit of spice, use it)
6 Thomas' brand English Muffins,  split

The canapés - post-freeze, pre-broil.
Combine all the ingredients (except english muffins) and mix till thoroughly combined.  It's super important that your butter is completely softened, or it won't blend into the other ingredients.  Spread over the english muffin halves, and then place on a cookie sheet.  Cover with plastic wrap. Place in freezer and freeze thoroughly.  Once frozen, cut each half like a pizza into 6 wedges.

At this point you can either freeze the wedges in ziploc bag until ready to serve, or you can cook them now.  To cook, place under broiler and let cook until nice and browned on top.  Serve immediately.  And try not to eat the whole batch :)

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