(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.)