How to Make Crab Canapé | Party Appetizers

Now, imagine a dish that can please fussy eaters, but still be classy. What if that fun little app was also affordable and easy to make? Now we’re talkin’. This is a family recipe, and has been bringing smiles to generations of the Spatchcock Nation. You don’t need to go broke to break out an elegant appetizers, and this is one that can be made ahead of time, and busted out of the freezer right when you need it, too. This is a crowd pleaser, whether people are wearing tuxes and gowns or pajamas and hoodies, it hits the spot everytime. Crab canapés on crusty English muffins add a touch of class and flavor, for sure, but they’re really easy to make (and even easier to eat). We’ve tested this on the fussiest of eaters - Matt’s sister, who is quite particular about not liking seafood, but loves these tasty little bites. They pair well with cocktail receptions for weddings, or lounging on the couch taking in a game or binge watching your favorite show.
Ingredients
- 6 English muffins
- 8 oz of lump crab meat, chopped (from a can is fine, imitation crab is fine too)
- 1 stick of butter, softened
- 8 ounces cheddar spread (can use pub cheese, velveeta or Old English Cheese spread)
- ½ tsp seasoned salt
- ½ tsp garlic salt
- ½ tsp tabasco
- 2 Tbsp mayo
- Squirt of lemon juice from a lemon wedge
- Chopped fresh parsley for garnish
Directions
Preheat the oven to 375 degrees
Quarter the English muffins and set aside (we use scissors)
Combine all the ingredients together (besides the muffins)
You can freeze them at this point, or…
Bake for 10-12 minutes until they’re golden on top
Garnish with fresh parsley
Don’t be crabby and take a bite
Bonus Tip - You can easily sub out the crab for shrimp, lobster or imitation crab, and this mixture makes a great stuffing for mushrooms or pork chops or veal, even! Also a great topping for a killer burger, too.
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