Monday, September 21, 2015

Crab Canapes

Some girlfriends and I hosted a wedding shower yesterday for another girlfriend's daughter.  It was such a lovely day!   I am blessed to have these amazing ladies in my life.  They are friends from church.   I have known them since right after we moved to Omaha.   They are such talented, loving, fun, Christian women!

They shower was such fun.  We had a simple menu but it was perfect for a Sunday afternoon.  Our friend, Sue, is amazing at presentation.  We had simple food... but her presentation was beautiful!

We had veggies, fruit, a variety of gourmet cupcakes, Fruit Tea and these Crab Canapes. The fruit tea is a tasty recipe - perfect for showers or any gathering.  I made it ahead and stored it in gallon water jugs.  

I have had this recipe for years.  Nancy is a friend of my moms....and a great cook.  She served these at a shower for me years ago.  The best part about the Crab Canapes is you can make them in advance and keep them in the freezer. They are perfect to have on hand when you need a quick appetizer.

Crab Canapes

1 can fancy or lump crab meat
1 stick butter, softened
1 small jar Kraft Old English cheese spread
1/2 tsp seasoned salt
1 1/2 tsp mayonnaise
6 English Muffins, split open

Mix first five ingredients and spread evenly over the 12 muffin halves.  Freeze muffin halves on a cookie sheet for an hour or so or until frozen.  Take muffin halves out and cut each half into fourths. Put the quarters in a sealed container and store in the freezer until ready to use.  Broil five minutes or bake ten minutes at 375.  *I have even done a bake/broil combination.

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