This is a sponsored blog post in partnership with Bays English Muffins. All opinions are my own.
English muffins are not just for breakfast anymore. There are no rules that they can’t be eaten for any meal along with being great for snacks, appetizers, lunch or even dinner. I love my mom’s crab puff recipe to take as an appetizer for a party or potluck. Although she is always better at cooking, I think I finally got the recipe similar to hers and had to share you.
In this recipe, I like to use Bays English Muffins. They can be found in the Dairy case next to the eggs and milk and carefully chilled for freshness. Or you can freeze them to stash some away for later if you need too. The combination of ingredients make this recipe a hit anywhere you take it and they will not believe there is crabmeat in the ingredients.
Crab Puffs Recipe
- 5 oz Old English cheese spread
- 1 stick margarine, softened
- 6 oz canned crabmeat, drained
- 1/2 tsp seasoned salt
- 1 1/2 tbsp mayo
- 8 Bays English Muffins, halved
- Dash of garlic salt
Preheat oven to 350 degrees.
Combine all of the ingredients excluding the Bays muffins in a bowl and mix together.
Spread the mixture on each muffin half.
Place all of the muffin halves on a cookie sheet.
Bake at 350 degrees for 15 minutes.
When they are finished cooking use a pizza cutter and cut the muffin halves into 6 triangles.
Note: This recipe can be frozen and then baked before serving.
There are so many more fun creative recipes to make so be sure to “Like” Bays on Facebook to stay up to date on information, promotions and recipe ideas using Bays English muffins!
Like this recipe? Check out similar appetizer recipes to make!