When I was a newlywed and searching for an hors d’oeuvre to complete the four course dinner I was serving my husband, as I did every night, I ran across this recipe. I was looking for shrimp puffs, little soufflé like bites, when I found a recipe for “crab puffs”. One look at the recipe and I knew I’d have to make these one day.

In 2003, we were hosting our first New Year’s Eve party and I remembered the “crab puffs”. They were served warm and I needed another hot appetizer.

I thought our group of friends, giddy and tipsy, would be the perfect guinea pigs. They were an unequivocal hit.

People ate them up as fast as I could pull them from the oven. And now they are a party staple. Really, people expect them. I’m not sure what would happen if they didn’t make an appearance.

I’ve changed the name to Crab Bites, but I’ve seen them referred to as Crabbies, Crab Puffs and a few friends call them Crack. If your mother entertained in the seventies or eighties, she may have made these. I’m always a little hesitant to share the recipe when asked, because frankly, they are a little ghettotastic. Processed cheese, butter, canned crabmeat, English muffins and copious amounts of salt don’t exactly scream gourmet.
But they truly are delicious. I hope you try them!

4 oz. jar of Kraft Old-English Cheddar Cheese (you may have to ask someone where these little glass jars are in your grocery store)

1 can crab meat (drained)
6 English muffins (give or take)
2 T. mayonnaise
1/2 cup butter (softened)
1/2 tsp. seasoned salt
1/2 tsp. garlic salt

Mix all together and spread on English muffin, broil until golden, cut with pizza cutter into 4-6 pieces OR I usually cut into bite size triangles first, then smear it on and broil….I find it easier than cutting them when they are hot.

Also, I usually bake at 350 or so for 5 minutes and then broil until it looks how I like. And I haven’t tried it yet, but these apparently freeze well. Spread on the muffins, freeze and bake straight from the freezer.

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