A creamy crabmeat salad with scallions and Worcestershire sauce makes a tasty topping for English muffins cut into wedges in this delicious hot appetizer.
What You Need
Original recipe yields 32 servings
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 can (6 oz.) crabmeat, drained, flaked
1/4 cup butter or margarine, softened
1/4 cup KRAFT Real Mayo Mayonnaise
2 green onion s, chopped
1/2 tsp. LEA & PERRINS Worcestershire Sauce
dash hot pepper sauce
4 English muffin s, split
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Let's Make It
Heat oven to 350°F.
Mix all ingredients except muffins until blended.
Spoon onto muffin halves; place on baking sheet.
Bake 12 to 15 min. or until heated through. Cut each into 4 wedges.
Substitute 3 Tbsp. chopped fresh chives for the onions.
Lightly toast the English muffin halves before topping with the crabmeat mixture.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.