Crabby English Muffins
From Tera's Grandma Arlene
For the first 15 or 20 years of my life, virtually every Easter and Thanksgiving was spent at my Grandma's house. According to family lore, if you wanted to chat with young me, your best chance was to find me at the appetizer table, which was really the pool table in my Grandma's basement. Thank goodness we used something as big as a pool table, because our family knows how to rock appetizers. These are a family classic, and although my Grandma isn't responsible for cooking the whole meal these days, we can always count on her famous crab English muffins.
This year, with our big NYE party just around the corner, I finally thought to ask for the recipe. I called up my Grandma requesting that she email it to me, and to my surprise she said she has it memorized and can just tell me over the phone. Well, now that I know what's in this mystical delight, I can see what she meant. It's pretty much equal parts butter, Velveeta, and fake crab meat. It might not sound gourmet, but boy oh boy do they fly off the platter, and what more can you ask for in an appetizer!
Ingredients
- 1 stick butter
- 1/2 lb Velveeta
- 8 oz imitation crab meat, also known as surimi (it's in the refrigerated case, probably near sausages - it's a compilation of white fish, flavored and dyed to look like crab, and while that description sounds gross, just go with it)
- 6 English muffins
- Preheat oven to 400 degrees.
- Place butter and Velveeta in a microwave safe bowl and microwave, stirring every 30 seconds, until melted.
- Pull crab meat apart into smaller shreds, using forks or your hands (hands is way faster).
- Mix crab meat into butter and Velveeta.
- Split English muffins into 12 halves.
- Divide crab mixture across muffin halves. If you want to make them in advance, you can put them in the fridge at this point and bake when you need them.
- Bake for 20 minutes, or until brown on top.
- Cut each muffin into 4 pieces.
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