A recipe given to me by a neighbor whose name I sadly can no longer remember stayed with our family long after the neighbor (or we) moved! This is a treat we often make at Christmas, but it is delicious for brunch or a light lunch anytime of the year. The English muffin halves don’t need to be cut if it is more than an appetizer. It is one of my most often requested treats. I like to keep a Ziploc bag of Crab Puffs in the freezer this time of year to pull out when needed
1 5 ounce jar of Old English cheese spread
1/2 cup soft butter
1 can king crab meat
2 Tablespoons mayonnaise
1/2 tsp. seasoned salt
1 teaspoon garlic salt or to taste
2 Tablespoons chopped Parsley
1 Tablespoons lemon juice
6 count package English muffins
If you want to make these more colorful, add 2 Tablespoons chopped pimiento.
Combine ingredients and spread on English muffins. Place on flat surface in freezer for 30 minutes or longer. When ready to serve, remove from freezer and cut each muffin half into fourths. Bake for 15 minutes in a 375 degree oven. Crab Puffs may be made ahead and stored in Ziploc bags in the freezer. .
We often use seafood for special family celebrations. I love to fill these lovely scallop shells with shrimp or crab. Souflles made with flaked salmon or lobster make a delicious addition to a meal for guests. Deviled Crab and Crab Imperial can be hard to choose between. There are many recipes for Crab Imperial in my cookbook collection, but I adapted mine from one of Helen Corbitt’s featured recipes found in The Best From Helen Corbitt’s Kitchens, edited by Patty Vineyard Macdonald, for this dish.
1/4 cup butter
1 Tablespoon finely chopped shallots
1 cup sliced mushrooms
1/4 cup flour
1 1/2 cups milk
1/2 cup sherry
1 teaspoon salt
2 teaspoons Dijon mustard
1/2 teaspoon Tobasco sauce
1 pound crab meat
2 Tablespoons mayonnaise
Butter scallop shells. The number of shells this recipe will fill depends on the sizes of your shells. Preheat oven to 350 degrees.
Melt butter, saute shallots for a minute or two, then add mushrooms and saute until they are tender. Add flour and cook until bubbly. Slowly add milk, and stir constantly until sauce thickens. Add sherry and seasonings. Cook until thickened before adding crab meat. Remove from heat, cool, and stir in mayonnaise. Spoon into scallop shells and place in oven for 20-25 minutes. If additional browning is desired, place under broiler briefly. Serve with slices and pass melted butter with fresh lemon juice squeezed in at serving time.