Recipe by Mille®
This is how "savoury" is defined in Miller's Old English Dictionary. This is a marvelous meeting of Maryland and British cuisines. They can easily be made ahead of time. Serve them as appetizers or for brunch.
- 1 lb backfin crab meat
- 1⁄2 lb unsalted butter
- 2 teaspoons garlic powder
- 2 teaspoons Lawry's Seasoned Salt
- 3 tablespoons mayonnaise
- 10 English muffins, split
- 1⁄2 lb sharp cheddar cheese, shredded
- 1 teaspoon British ale or 1 teaspoon strong beer
- 1 teaspoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup pecans, toasted and finely chopped
- 1⁄2 cup fresh parsley, finely chopped or 3 tablespoons dried parsley
Directions See How It's Made
- ---To Make The Cheddar Spread---.
- Place cheeses in food processor or blender, process until smooth.
- Gradually add ale, mustard and cayenne pepper.
- If mixture is soft, refrigerate until firm enough to hold shape.
- Mould into a disc shape (a sphere or ball).
- Combine pecans and parsley.
- Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
- ---To Make The Crab Muffins---.
- Preheat broiler.
- In a medium bowl, blend butter, cheese spread, garlic powder, seasoned salt, and mayonnaise until creamy.
- Gently fold in crabmeat.
- Spread mixture onto English muffin halves.
- Broil until puffed, bubbly, and slightly golden brown.
- If you are preparing these ahead of time, freeze on cookie sheets before broiling.
- Once frozen, store in plastic bags until ready to use.