Openly Crabby Recipes

CRABBIES

Steps:

• Preheat oven on broiler setting.
• In a medium bowl, mix together margarine and cheese spread. Stir in crabmeat, mayonnaise, garlic powder, and parsley. Spread the mixture on the split English muffins. Arrange on a cookie sheet.
• Broil until the cheese mixture is bubbly.

CRABBIES

Steps:

• Combine all ingredients (except muffins) till well combined.
• Spread evenly over split muffins (12 pieces).
• With sharp knife, cut into small pie shaped slices (I usually cut each in 4 pieces, but if you need more, you can cut them smaller).
• Place on cookie sheet.
• Put cookie sheet in freezer until crabbies are frozen.
• When frozen, remove from cookie sheet and place in plastic bag. Return to freezer and store till ready to use.
• When ready to serve, place on cookie sheet.
• Put under broiler until bubbly and crisp, approximately 5 minutes.

"CRABBY" BREAD!

Steps:

• For the body, join 2 rolls together and press into a flat football shape. Place body on a large sprayed baking sheet.
• With the next roll, cut enough dough off to form 2 small eyes. Roll each piece into a round ball and place on front of body. To secure eyes, stick a small piece of toothpick in each ball and then stick it into the body.
• Cut the rest of the roll in half to form 2 arms. Place each arm to the side of the eyes but before the ends of the body.
• Cut another roll in half to form 2 claws. Then cut each claw off-center almost in half and place at the end of each arm, putting the small part of the claw closest to the body. Roll the last roll into a 12-inch rope. Divide rope into 6 equal lengths for the legs. Arrange 2 legs curving forward and 1 leg curving back on each side. Tuck legs slightly under the body.
• Brush crab with melted butter, cover loosely with plastic wrap and let rise for 30-45 minutes, or til doubled. (I let mine rise for 1 hour, but 45 minutes would've been perfect, mine looked kinda fat, haha!).
• Brush crab with beaten egg and sprinkle lightly with paprika.
• Bake at 350° for 20 minutes.
• Toothpick olive halves onto ends of eyes of dough. Cut-side facing outward.
• Place crab onto lettuce-lined platter.
• Place mound of your favorite crab dip between claws.
• Surround with decorative shells (or oysters on the half shell), crackers and fresh dill sprigs if desired!
• I made this for me and my hubby for a "special treat" lunch! I'm allergic to crustaceans, so we had it with my lemon-dilled tuna salad and had a ball! It was so much fun tearing off the pieces and spreading them with tuna, instead of the plain 'ol plain 'ol tuna sandwiches!
• You could make a nice seafood appetizer platter with this, too! Shrimp cocktail and fried oysters would be a great addtion! (A nice mix of hot and cold!).
• Hope ya try it! :) It's really easy! And FUN!

JOHN'S CRABBY CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, cook and stir the garlic in the butter until tender.
• In a medium bowl, mix garlic and butter, chili powder, 3/4 cup Parmesan cheese, mayonnaise, Italian-style breadcrumbs, salt and pepper. Increase the amount of mayonnaise, if desired. Fold in the crabmeat.
• Stuff mushroom caps generously with the mixture from the bowl.
• Pour cooking sherry in a large baking dish. Arrange stuffed mushroom caps, stuffing side up, in the baking dish. Top with remaining Parmesan cheese. Bake 10 minutes in the preheated oven.
• Raise oven temperature to broil. Continue cooking mushrooms 3 to 5 minutes, or until stuffing is bubbly and lightly browned. Allow to cool slightly before serving.