Last night we went to our friends Lizzie and Matt’s to watch the Lakers game (on an enormous TV that is thin as a wafer) and eat pizza (and by pizza, I mean boxes and boxes of heavenly ‘za from Mozza2Go) and drink Shafer Merlot. Totally slumming it, right?
Their apartment is insane—killer moldings, vintage chandelier, a TURRET and a Juliet balcony, for crying out loud (I can’t even tell you how jealous I am about that turret). What you can’t see in the below photo of their balcony is that right behind the photographer is a freaking TURRET.
Anyway, turrets and crown molding aside, I am newly obsessed with Crabbies, a delectable hors d’oeuvres served last night. It involves processed cheese, crab, English muffins and mayo. I mean, sign me UP. I’m proposing that we rename them Crackies, because they are that addictive. The recipe is a favorite with Matt’s family, and now with The Foodinista, who ate the lion’s share of these cheesy-crabby little devils last night. A perfect pairing with Shafer Merlot…
Here’s the recipe, straight from Matt’s mom, who was able to recite from memory over the phone:
6 English Muffins, sliced in half
mix in bowl:
1 can of crab
1 jar of Old English cheese (nuke it for 15 secs to get it out of the jar easily)
1 stick butter, softened
1 tablespoon mayonnaise
1/2 teaspoon Season Salt
1/2 teaspoon salt
Spread on English Muffins, then put them in the freezer for 8 minutes (this allows it to harden a bit for easier slicing). Slice into 1/8s or 1/4s triangles. Put them on cookie sheet, and broil on high for 5-7 minutes depending on how well done you like your Crabbies.
Oh, and speaking of crustaceans, check out this guy, whom I found milling about by the stove…