For all my tattoos, Doctor Who marathons, and general desire to make my own decisions about my life, the one thing I probably would have succeed at in the 1950’s would have been cooking. While the chef craze is at all time high and it seems like home cooks are capable of making Thanksgiving dinners every night, I am much more comfortable with homemade cookies and meals I can make with as little stove time as possible. Luckily, in addition to a crush on the Fonz and owning every Shirley Temple movie, another byproduct of growing up with my grandmother was a host of recipes from the 50’s through the 70’s, decades not generally lauded for their culinary feats. In other words, perfect for me. The crab puff recipe below is one of many handwritten ones in her big green binder. I believe this one came from a neighbor, but it’s a family favorite for holidays and big parties when we want to focus on each other more than cooking. Make the whole batch now and keep them on hand for any last minute guests or late night munchies. It’s not a recipe that will get me into any Wolfgang Puck cookbooks, but I think you’ll like it all the same.
Yield: 96 crab puffs
12 Thomas English muffins
1 lb. crab meat
2 sticks butter
2 jars Kraft Old English spread (5 oz. each)
4 tbsp. mayo
1 tsp. Old Bay
1/4 tsp. garlic salt
juice of 1/2 lemon
dash of Worcestershire
additional Old Bay to sprinkle on
1. Mix all ingredients except muffins together, fold in crab meat last.
2. Place English muffin halves on baking sheet, evenly spread the mixture on each half. Cut the muffins into quarters. Sprinkle with additional Old Bay.
3. Place crab puffs into freeze for at least two hours, or overnight. If saving for future usage, put puffs into Ziploc and keep stored in freezer.
4. When ready to enjoy, preheat oven to 350 Fahrenheit. Spray baking sheet with Pam and place puffs evenly on sheet. Bake from frozen state for 15-17 minutes, or until golden brown. Allow 5 minutes for crab puffs to cool. Serve. Eat up.