Hey Amy!

Growing up, Nany would always have “nooks & crannies” for Garnet and I to have after church.  It would be a little snack as we waited for lunch.  She would put one in the toaster, slather it with butter and give each of us one half.  I remember the smell and the flavor of each bite.  I giggle today that we called it “nooks & crannies” like the commercial instead of Thomas English Muffins.

The English muffin is a perfect foundation to a lot of snacks.  Peanut butter, jam, even chocolate and marshmallows top it very nicely.  This recipe is another of those ideal and quick creations.  Now we know I have never tasted it because of the crab allergy but several palates I trust implicitly have said it’s delicious.  It’s also good for a last minute meal if people stop by and you need to whip something up in a minute.  Or actual 5 in this case.

Ingredients:

6 to 8 oz. of fresh crab
1/2 c. unsalted butter, softened
8-10 oz. shredded cheese (cheddar, parmesan, mozzarella, whatever you love)
12 sourdough English muffins, halved

Combine crab, butter and cheese in a small bowl.  Spread on muffin halves and place on ungreased baking sheet.  Place under broiler for 3 or 4 minutes until cheese has melted and is golden.  Serve immediately.

This recipe can be altered with mushrooms in place of the crab.  I sometimes I toss in a ton of garlic in it as well.  Use your imagination and make a simple, yet divine hot muffin pizza for your next meal.

xo–me

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