Decadent crab appetizer
My dear loves. I know you are ever searching for something tasty to make ahead and keep in your freezer for last-minute feeding frenzies. (This falls into my plan ahead and you'll never be overwhelmed by entertaining theory.) Well, I know you will flip over this dandy! A dear friend of my mother's shared it with her years ago, and is allowing us to share it with you! Thank you Marilyn! This is one of our family's all time favorites... Of course it is remarkably simple, intensely decadent (my favorite kind!), and if you don't pop one in your mouth the instant you put them out on a pretty tray, they will be gone!!! Keep a stash of these on hand this summer... this way you can spend more time chatting with your family!
12 english muffins cut in half
4 Tbs. mayonnaise
2 sticks butter softened (I know... but you will love it!)
1 tsp. garlic salt
1 pound imitation crab or lobster
3 five ounce jars Kraft old English sharp cheese
Combine all ingredients (except muffins) and mix thoroughly. Spread the mixture on the English muffin halves. Cut each muffin into quarters and freeze on cookie sheets. When frozen, transfer to ziplock bags. Broil from frozen state until bubbly.
12 english muffins cut in half
4 Tbs. mayonnaise
2 sticks butter softened (I know... but you will love it!)
1 tsp. garlic salt
1 pound imitation crab or lobster
3 five ounce jars Kraft old English sharp cheese
Combine all ingredients (except muffins) and mix thoroughly. Spread the mixture on the English muffin halves. Cut each muffin into quarters and freeze on cookie sheets. When frozen, transfer to ziplock bags. Broil from frozen state until bubbly.
posted by Tracy Porter Blog
17 Comments:
I'm thinking it's time for a fun cookbook from you. Easy entertaining, fast hor duorves, simple snacks for a picnic. I already have recipes from your books and website. It would be nice to have them all in one place! Just and idea for a timesaver from a busy mom! Thx
Thank you so much for this recipe! You inspired my lunch today as I had the ingredients to make a scaled-down version...DIVINE! (It will be so great to have these on hand in the freezer.) I've made a similar recipe in the past which substitutes chopped sauted mushrooms (cooled) and chopped green onion for the seafood - also delicious.
I've got a quick one that may sound too far from gourmet, but always disappears instantly:
On your favorite Tracy Porter platter place a brick of cream cheese. Cover the cheese with a tin of crab meat and smother the now crab-covered cheese with a jar of seafood/shrimp cocktail sauce. (Quick pinch of chopped parsley on top.) Surround with an assortment of crackers and toasts and provide a beautiful silver knife for guests to serve themselves.
Dear Tracy and everyone at Tracy Porter, as well as all of the wonderful ladies on this blog, a very Happy Mother's Day to you and yours! (And now, I'm going back to the beginning to read this lovely Mother's Day weekend post!)
Tracy, you are just THE BEST! Thanks....can't wait to try this. I'm always looking for new recipes. I love to cook!
Also, a tidbit I'd like to share in the planning ahead/making life easier category...... I pick one day over the weekend and cook for the week ahead. I mainly cook the "meats." I find it's easy to throw together sides. We are almost always able to sit down as a family for dinner (and we've got three active teens). I'm not harried or hurried or stressing it's something that I have made routine and it works wonderfully for me and our family. Just thought I'd share.....
Hugs!
Tracy,
I will be trying this recipe...I think I've tried all your recipes except haven't gotten to the doughnuts yet...but will!! You might need to repost the rumaki (spelling?)...that is delish as well. and your mom's shortcakes....yum yum yum.
Stephanie, That sounds wonderful!!! Living on the coast, I shall try it with fresh crabmeat! Thanks so much!
Just wanted to let you all know, we had the corn casserole (AKA, corn pudding) yesterday for mother's day. I told you, we have it at almost every function. In addition to the not so healthy ingredients called for in this, I brought a TUNNEL OF FUDGE cake that ONLY had 3 stick of butter.
But oh, it was good:)
Priss, how are you coming up with all these Tracy recipes? Did I miss something? They sound wonderful!!! Rumaki? Please repost Tracy!!!!!
I like how easy this recipe is, Tracy. I think your next book needs to be a cookbook.
Thank you Virginia for sending me the Rumaki recipe. Sounds delish! Also, thanks for the exercise on life that you mentioned on the first post. Your attitude is awesome.
Hi Artist!!
Those were recipes that Tracy posted a long while back....I have been a TP fan for a long long time. I am sure she will repost them, (right Trace?), since she did repost the corn pudding. Did you get that one? Coincidentally, Melissa I have also made Paula Deen's corn cass. recipe, but I like Tracy's better. It is best made in a cast iron pan!
I told my sister and my Mimi (she's the cook teacher in our family) about the cast iron tip. They will be doing that for dinner soon:)
Tracy, I wish you'd post the recipes in a seperate place where they could stay and be added to as you give them to us. Our own online TP cookbook.
Thanks! xoxo
Priss & Melissa - where is TP's corn casserole recipe? I missed that one and would like it for this weekend. Thanks!
OK all you land lovers...I am going to make you so jealous. I am eating the catch of the day tonight...fish stuffed with crab meat. YUM!!!!! The guys went deep sea fishing in the Atlantic and we are having the catch for dinner. Tracy, I am using your cornbread recipe. Y'all come on over!!!!!!
yes, I think we do need to post recipes in a separate spot. good thinking! thank you!! Artist....I am envious of your meal...mouthwatering luscious, fish stuffed with crab!! YUM!! and to have it that fresh!!!
We are stocking our pond this year with a nice range of fish for just that reason....the boys love fishing, and we love eating it....oh, well....that's just to good, the catch of the day!! Do you have a fishing boat? So cool!
Tracy, I just love your fishing boat question.LOL You can tell you are not coastal. The boats that they deep sea fish on are HUGE with a full staff. You rent them for the day along with the captain and mates. It takes hours to get to the fishing spot, out so far you see no land anywhere and then hours to get back. It really is DEEP SEA fishing. The boats we have are pure recreation and for the river, not the ocean.
The meal was delish!!! One we will repeat all summer. Your cornbread was a hit. xoxo
This is a great hot gooey mushroom/cheese dip. Always a request from friends & family. Once served to someone who didn't like mushrooms and he loved it.
16 oz fresh mushrooms (baby portabella have a richer taste)
2 TBSP butter
2 TBSP flour
1 1/2 packets of dry onion or onion/mushroom soup mix
1 1/2 containers(16oz) of sour cream
2 packages of 8 oz shredded cheese ( i use colby jack)
Saute mushrooms in butter until tender, stir in flour and let cool.
In large bowl stir sour cream, dry soup mix. Add mushrooms once cool. Spread sour cream/mushroom mixture in a large casserole dish (approx 13 x 9 or so) sprinkle both bags of cheese on the top.
Bake @ 350 for about 20- 30 min, until bubbling occurs on the edges and cheese is thoroughly melted.
Please watch the cook time, as this is the first time I have ever written this one out. This has been in my head forever.
I serve with Blue corn chips, tortilla chips, or bagels chips. And of course a glass of wine!
Beware this dip is truly addicting!
I hope you enjoy this a much as we do!
xo amy
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