Food & Drink
Battle of the crab meltaways
A great holiday appetizer
By Suzanne Loudermilk Haughey. Posted on December 20, 2011
Courtesy of TasteBook
Radio personality Steve Rouse may have some explaining to do. I’m making crab meltaways tonight for a holiday party, and I thought of a reader’s comments about Steve’s broiled crab puff recipe that we featured in our July issue.
At the time, Dale Doeller of Towson wrote, “While I’m not exactly questioning Steve’s ‘invention,’ I have a similar recipe that I got from a friend some 40 years ago.”
The irony is that I have the same recipe that Dale has. Evidently, a lot of us do. If you google “crab meltaways,” you get 120,000 responses.
What I like about this recipe is that it can be made ahead of time and then frozen. When you’re ready to serve the appetizer, you pop the crab triangles onto a cookie sheet and broil them for a few minutes until they’re bubbly. They’re always a hit.
But you decide. Here’s Dale’s recipe along with Steve Rouse’s. There’s not much difference. Enjoy both!
Broiled Crab Meltaways
Cook’s notes: I usually use butter instead of margarine and always double the recipe. I freeze them on cookie sheets, covered with foil, and then put them in zip bags. That way you can take out as many out as you like and broil them. These really are great!
1 package (six) English muffins
½ pound crabmeat
1 stick margarine
1 (6 ounce) jar Old English sharp cheddar cheese
2 tablespoons mayonnaise
½ teaspoon seasoned salt
½ teaspoon garlic salt
Slice English muffins in half, then cut each half into fourths, and arrange on two cookie sheets. Mix remaining ingredients well on medium speed of mixer. Spread the mixture on the English muffin quarters. Freeze them at least 30 minutes even if you plan to use them that night. They may be kept frozen for weeks. Broil until they puff up and are bubbly and slightly golden. They take just a few minutes. Serve hot.
—From Dale Doeller
Broiled Crab Puffs
Cook’s notes: “These are the most delicious things on the face of the earth," says Steve Rouse, who can also be found on his six-acre farm in Fallston when he’s not on the radio. “You have a bite-sized or two-bite-sized piece of heaven.”
1 pound jumbo lump crabmeat
1 (five-ounce) jar Kraft Old English sharp cheddar
4 tablespoons Hellmann's mayonnaise
1/8 teaspoon ground red pepper
4 tablespoons melted butter
2 teaspoons French's regular mustard
1/2 teaspoon garlic salt
10 saltine crackers, crushed
6 English muffins
Set broiler to high. Pick over the crabmeat to remove shells. Heat the jar of cheese in the microwave until softened. Combine all ingredients except the crab and muffins, and mix well. Gently stir in the crabmeat, and spread the mix over each muffin half.
Cut each half into quarters and then place on a cookie sheet. Place the cookie sheet about six inches from the broiler, five to 10 minutes, until the tops are golden and the mixture is bubbly. Watch to make sure they don't burn (if they get too brown, they are too close to the broiler).
—From Steve Rouse
Check out other local celebrity crab-dip recipes.
Photo courtesy of tastebook.com
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