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.
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
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat oven to 200 C / Gas 6.
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.
Bake at 200 C / Gas 6 for 15 minutes. Grill the muffins for the last minute to get them toasted.