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“These are the best crab appetizers you will eat. They are so easy to make and everyone loves them. This recipe was given to me by a friend who got it from an old cookbook.”
48 pieces

Ingredients Nutrition

  • 1 lb special crabmeat or 1 lb backfin crab meat
  • 1 (5 ounce) jarold english sharp cheddar cheese
  • 4 tablespoons mayonnaise
  • 18 teaspoon ground red pepper
  • 4 tablespoons butter, melted
  • 2 teaspoons french's mustard
  • 12 teaspoon garlic salt
  • 10 saltines, crushed
  • 6 English muffins, halved and quartered (48 pieces)


  1. Pick through crab to remove all shells.
  2. Heat jar of cheese in microwave just enough to soften.
  3. Mix all ingredients except crab and muffins.
  4. Mix well. Then gently fold in crab meat.
  5. IMPORTANT: These crab topped muffins must be frozen at least 30 minutes before broiling.
  6. When ready to serve, broil until bubbly and brown.
  7. Takes only a few minutes.
  8. Be sure to use all 48 pieces.
  9. Applying too much on the muffins will make the outside too brown and the inside won't be cooked.
  10. These can be kept in the freezer (wrapped) for 3-4 weeks before baking.
  11. Use as needed for entertaining.

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