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(by Julie Cole)

6 oz. canned crabmeat, drained

1/4 lb. butter, at room temperature

5 oz. jar Old English Cheese Spread

2 t. mayonnaise

1/2 t. garlic powder

1/2 t. seasoned salt

6 English muffins, split

Combine crabmeat with butter, cheese, mayonnaise, and seasonings.

Spread on muffin halves, and freeze. 

Once frozen, cut each half into 4 or 6 wedges, and refreeze in a plastic bag. 

When ready to serve, heat oven to broil. 

Place frozen wedges on cookie sheet and broil until browned and bubbly.

Optional: Add finely chopped roasted asparagus and/or sautéed mushrooms to the crab mixture.

(Read Hungry for Connection, the story that accompanies this recipe.)

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