Mmmmmm crabs!

B's Grandmother serves some delicious crab toasts occasionally when we have ventured to the land of pleasant living to visit with her. If you're not from the East Coast, you have probably never heard of crabbies (my first crabbie was at Graw's house). They are lump crab meat, cheese, and butter on toast, served hot from the oven. This recipe called for toast, but we used english muffins because that's how Graw does it. We served crabbies to start our super bowl menu, inspired by East Coast type fare. It's a great appetizer, as it is quick and easy to make, and you can freeze them so you always have a lovely quick appetizer when unexpected guests stop by.

We adapted our version from a Paula Deen recipe.

8 ounces good white crabmeat, picked free of all shells (this is important, nothing is grosser in my opinion than biting into crab shell, ack!)
1 (5-ounce) jar Cheddar-horseradish spread (we used Kraft Old English)
2 tablespoons mayonnaise
1 teaspoon garlic powder
1/2 cup butter (1 stick), softened
Dash hot sauce or cayenne pepper
8 english muffins

Preheat oven to 425 degrees F.

In a large bowl, combine crab, cheese spread, mayonnaise, garlic powder, butter and hot sauce. Divide mixture evenly over bread rounds and spread. Score each round into quarters and place on a baking sheet. Bake until topping is heated through and golden brown on top, about 10 to 15 minutes.

We felt that there was wayyyyy too much butter - not surprising for a Paula Deen recipe. They were tasty, but pretty greasy, and not the same as Graw's version. I think the next time we make these, we'll use more hot sauce and some Old Bay.