top of page


(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.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin


bottom of page