Crab Appetizers

In addition to main dishes, crab meat lends itself very well to appetizers. Below are two worthy dishes to serve as appetizers. What makes both of them appealing is that they can be prepared in advance, put in the refrigerator, and then brought out to cook in the oven when needed.

Toasted Crab Appetizers:

• l stick butter or margarine
• 1/2 t garlic powder
• 1 5-6 oz. jar Old English Cheese Spread
• 6-8 oz crabmeat
• 1 tablespoon mayonnaise
• 6 English muffins

Soften the butter to room temperature while preheating the oven to 350 degrees. Mix the cheese spread into the butter and stir in the mayonnaise. Add garlic powder and stir until all is completely blended - no lumps. Gently stir in crabmeat. Slice the muffins in half and divide the crab mixture on the 12 halves. Cut each half into quarters and place them on a baking sheet. Bake in the oven until the cheese is bubbly and the edges are brown. Serve at once. The spread can be made in advance and refrigerated for a couple of days. These may also be frozen before cooking for later use. Make the muffins up and cut into quarters. Freeze them on cookie sheets, and then place them in the freezer in zip-loc bags for storage. They will keep a month or two without losing much flavor.

Hot Crab Dip:

• 1 pound crabmeat
• 2 scallions, minced
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 8-ounce package cream cheese
• 1/4 teaspoon dill
• 1 medium onion, minced
• 1/4 teaspoon hot pepper sauce

Blend together all of the ingredients, except the crabmeat, with a fork until all is smooth with no lumps. It will be easier if you allow the cream cheese to come to room temperature. Fold in the crab and transfer everything to an ovenproof serving dish. Bake in an oven pre-heated to 350 degrees until bubbly, about 30 minutes. Serve with your favorite crackers. Serves 6-8 as an appetizer. The mix can be prepared in advance and refrigerated for a day or so.