Mar 23, 2011

Recipe of the Week: Crab Wedges

Since we're enjoying spring break in the "Fishing and Seafood Capital of the East Coast" this week, here's a recipe for an appetizer that showcases my personal favorite seafood, crab. (And finally puts something in the "appetizers" section of my recipe box page!)

I first encountered these hors d'oeuvre at a college professor's home when he invited a group of students and spouses/significant others over for a get-together, and it was our host who produced them. I immediately requested the recipe, which he graciously shared.

Crab Wedges

1 3-ounce package cream cheese,  softened
1 stick (1/2 cup) butter (unsalted; do not substitute margarine), room temperature
1/8 cup finely chopped green onion
1/4 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic (or to taste)
1/8 teaspoon dry mustard
1/2 cup Cracker Barrel or other sharp cheddar, finely grated
1 6.5-ounce can crabmeat, drained or 1/2 pound cooked meat from crab claws
3-4 English muffins, split open

Mix together cream cheese and butter.  Add onion, Worcestershire sauce, garlic dry mustard and cheese; mix well.  Fold in crab meat. Spread on English muffin halves.  Bake at 350 for 20 minutes or until bubbly.  Use a pizza cutter to slice each English muffin into sixths.  Serve warm.  Makes 36-48 wedges.

Happy eating!