Name: Old English Crab Melt Muffins Recipe
Prep time: 10 min
Cook time: PT-491720H28M39S
Total time: PT-491720H28M39S
Cuisine: English
Ingredients: 1/2 lb cooked crab meat (fresh or canned); 2 tbsp mayonnaise; 1 tbsp Dijon mustard; 2 tbsp butter (melted); 1 tbsp fresh parsley (chopped); 1 tsp lemon juice; Salt and pepper to taste; 4 English muffins, split in half; 1 cup shredded cheddar cheese

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Introduction

Old English Crab Melt Muffins are a delightful blend of tender crab meat and melted cheddar cheese atop toasted English muffins. This easy-to-make dish brings a comforting and flavorful seafood twist to your table, perfect for a quick lunch or elegant appetizer.

A white plate on a white marbled textured surface holds six golden-brown mini tart shells filled with a creamy white mixture that has visible pieces of pink crab meat. The filling has a melted light yellow cheese layer on top. Small green parsley leaves are sprinkled over the tarts and plate for garnish. A lemon wedge and some parsley sprigs sit on the side of the plate, which rests on a light blue cloth. In the background, there is a wooden board with more tarts and a white bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb cooked crab meat (fresh or canned)
4 English muffins, split in half
1 cup shredded cheddar cheese
2 tbsp mayonnaise
1 tbsp Dijon mustard
2 tbsp butter (melted)
1 tbsp fresh parsley (chopped)
1 tsp lemon juice
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a bowl, combine the crab meat, mayonnaise, Dijon mustard, melted butter, parsley, lemon juice, salt, and pepper. Mix gently until well blended.
Step 3: Arrange the English muffin halves on a baking sheet, cut side facing up.
Step 4: Spread the crab mixture evenly over each muffin half.
Step 5: Sprinkle shredded cheddar cheese generously on top of the crab mixture.
Step 6: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.
Step 7: Remove from the oven and serve hot. Enjoy!

Tips & Variations

Add a dash of Old Bay seasoning or garlic powder to the crab mixture for extra flavor.
Try squeezing fresh lemon juice over the melted muffins just before serving for a zesty touch.
Use different cheeses such as Swiss or Monterey Jack for a unique twist.

Storage

Store any leftover crab melt muffins in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore the crispy texture and melt the cheese. Avoid microwaving as it can make the muffins soggy.

How to Serve

The image shows a round white plate holding six mini crab cakes, each with three visible layers. The bottom layer is a golden-brown, crispy bread base. The middle layer is a creamy white crab salad with visible red crab meat chunks mixed inside. The top layer is melted golden-yellow cheese, slightly bubbly, covering the crab salad. Each crab cake is garnished with small green parsley flakes on top. On the side of the plate are two lemon wedges with bright yellow skin and pale yellow flesh. The plate sits on a gray cloth napkin against a white marbled surface. In the background, another white plate holds more of the crab cakes, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of fresh?

Yes, canned crab meat works well in this recipe and is a convenient alternative if fresh crab is not available.

Can I prepare these crab melt muffins ahead of time?

You can assemble the muffins up to the baking step and refrigerate them for a few hours before baking. Bake just before serving for the best taste and texture.