Maryland English Crab Muffin

From http://www.squidoo.com/english-muffin-crab-melts

Ingredients:
1 Pound Maryland Back fin Crab Meat
8 Ounce Cheez Whiz
1 1/2 Stick Soft Butter
1 Tablespoon Old Bay
4 Tablespoons Mayonnaise
1/2 Tsp garlic powder ( can use 1 Teaspoon Garlic Salt if you dont have garlic powder, just makes it a little bit more salty)
2 Teaspoon Lemon Juice
1 Package English Muffins

or from http://www.bluecrab.info/forum/index.php?topic=915.0

Crabbies

1 stick butter or margarine, at room temperature

1 1/2 tablespoons mayonnaise

1 5-ounce jar Old English sharp cheddar cheese spread

1 6-ounce can shredded crabmeat

6 English muffins, halved

Garlic salt to taste

Mix all ingredients together. Spread each English muffin half evenly with the mixture. Put in freezer for 10-15 minutes.

Cut each half into 8 wedges. Put the wedges on a cookie sheet, avoiding crowding. Broil about 5 minutes, or until lightly browned. Serve hot.

or from http://www.recipes.name/Baked_Goods/Recipe/Sunburst_Crab_Muffins.htm

Sunburst Crab Muffins

1/2 lb Maryland crabmeat; (8 ozs)

3 English muffins

Butter or margarine; - for spreading 1 md Stalk celery

1/4 c Mayonnaise

2 ts Lemon juice

1/8 ts Lemon and pepper seasoning

1/8 ts Seafood seasoning

1/4 c Sliced almonds; optional

1 pk Frozen asparagus spears;

- 10 oz; cooked 3 American cheese slices;

- 1 oz each Paprika for garnish Recipe by: The Maryland Seafood Cookbook. Remove all cartilage from Crabmeat. Split, toast and butter English muffins. Finely chop celery. In a bowl, mix celery, mayonnaise, lemon juice, seasonings and almonds, if used. Gently mix in Crabmeat. Arrange muffin halves on cookie sheet. Divide asparagus spears among muffin halves. Cover with crab mixture. Cut each cheese slice diagonally into quarters. Place two triangles on each sandwich. Sprinkle paprika over top of each. Bake at 400 degrees until cheese melts and becomes bubbly, about 15 minutes. Formatted for you by: Bill Webster -----