"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Frozen Crab Wedges, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 stick butter, softened 1 jar Old English sharp cheese 1 can crab meat, drained 1 pkg. English Muffins (6)
Mix butter, cheese and crab to make a paste like peanut butter. Slice muffiins in half. Spread on muffin halves. Freeze about 45 minutes. Cut each muffin half into 8 wedges. Place in baggie and freeze. To serve, place on cookie sheet under broiler until lightly toasted. Serve hot.
Great to have on hand. Take out only as many as wanted for late night snack or unexpected company
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