This recipe is a perennial favorite. It’s been around so long I actually don’t know where the original recipe came from. They're not exactly haute cuisine, but they're SO GOOD!
1 stick butter or margarine, softened
1 jar Kraft Old English Cheddar Spread (or 4 oz cheddar spread)
½ tsp garlic salt
½ tsp seasoned salt
4-5 tsps mayonnaise
7-8 oz crabmeat
6 English Muffins
Mix first ingredients together. Cut English Muffins in half and spread mixture on top. Place muffins on cookie sheet and freeze.
Once frozen, quarter each muffin and place under broiler until bubbly.
Frozen prepared muffins (before cooking) can be stored for weeks.
Though I loved this recipe, I have to say that it would be sacrilege to use margarine and cheese spread on these fabulous scallops! I used raw butter with a melted slice of cheddar, then added dollops of homemade mayo from Edna Lewis’ recipe collection.
Next time, I will get a pic to share. We gobbled our several pounds of fresh scallops so fast that no one thought to photo them.