Crabbies
I once made this as an appetizer for supper club at Barbara and Jerry Ladd’s. Everyone loved it and wanted seconds! The night I brought this to the Ladd’s house, we stopped at Eileen and Ray Tepera’s to leave some for them to snack on. I got rave reviews from them also on this dish. Since I don’t like crab, I am not sure what the fuss is about!
by Patsy Layer
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
contains eggs
- 1 tbsp lemon juice
- 1 tsp black pepper
- 1 lb well picked crab meat
- 5 cloves garlic chopped tiny
- 8 green onions with part of tops chopped small
- 1/4 cup real mayonnaise
- 1 to 2 jars kraft old english cheese spread you will know by taste how much is enough
- 1/2 stick real butter
- 1 tbsp hot pepper sauce
- Carbohydrate 1.18073312524833 g
- Cholesterol 60.543612 mg
- Fat 11.1932790625033 g
- Fiber 0.0840093721425719 g
- Protein 10.3949550000148 g
- Saturated Fat 4.38624537500047 g
- Serving Size 1 1 Serving (75g)
- Sodium 268.912438486154 mg
- Sugar 1.09672375310576 g
- Trans Fat 0.647772875000823 g
- Calories 144 calories
Blend everything, except the crab meat, together. Stir well and taste; it should be spicy. Add more hot sauce, etc. if needed. Add the crab and stir gently trying not to break the crab too much. Spread a heaping spoon of the mixture onto rounds of bread that have been toasted. You can use brown and serve rolls cut in half and flattened a little. Place the crabbies on a heat proof serving tray and put into the oven on high heat until the tops are lightly browned and the mixture is hot.
