Cheesy crab canapes

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    Cheesy crab canapes

    Cheesy crab canapes

    (80)
    25min


    76 people made this

    About this recipe: A great appetiser or snack, which can be made ahead of time, chilled and cooked when ready. Breakfast muffins are topped with a cheesy crab topping and baked.

    Ingredients
    Makes: 8 - 10 servings

    • 1 (170g) tin crab meat, drained
    • 145g strong spreadable cheese, such as McLelland Seriously Strong
    • 50g butter, softened
    • 2 tablespoons mayonnaise
    • 1 pinch garlic salt
    • 2 tablespoons chopped fresh parsley
    • 6 breakfast muffins, split in half

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a medium-size mixing bowl, combine crab meat, cheese spread, butter, mayonnaise, garlic salt and parsley. Mix well and spread on muffins. Cut the muffins into quarters and arrange them on a baking tray.
    3. Bake at 200 C / Gas 6 for 15 minutes. Grill the muffins for the last minute to get them toasted.
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    Reviews & ratings
    Average global rating:
    (80)

    Reviews in English (80)

    by
    52

    I have made this yummy appetizer for at least 10-15 yrs. The only difference with my recipe is I use 1 can tiny shrimp. One 6 oz. jar Kraft olde english cheese in jar, 1 1/2 tsp. mayo, 1/2 tsp garlic salt and 1/2 cup butter melted.(must be butter). Blend all and stir in shrimp at end so they don't mushed. Top split english muffins and broil until golden then slice in quarters. Some times I use 1 less muffin to get a thicker topping. These are such a big hit, I always end up with an empty platter! Fabulous!! Thanks Ellen for sharing!  -  01 May 2003  (Review from Allrecipes US | Canada)

    by
    28

    This dish delivered! I had to make another batch to meet demand.  -  09 Oct 2001  (Review from Allrecipes US | Canada)

    by
    28

    This is a good treat to make up and then freeze. I shredded 'real' cheese and used 'real' crab meat from the legs. My 18 month old just loves these.  -  22 May 2001  (Review from Allrecipes US | Canada)

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