Camp Crabby Open-Face Sandwiches
The beauty of this recipe is that you can keep the canned crabmeat and a jar of Old English cheese spread on hand without refrigeration. English muffins make a good base for this open-face sandwich but any bread will do.
1 stick butter
1 tablespoon mayo, yogurt or sour cream
½ teaspoon seasoned salt
2 cans, 6 ounces each, crabmeat, drained and picked over
5-ounce jar Old English sharp cheese spread
6 English muffins or slabs of bread
Let the butter soften, then mix in remaining ingredients (except bread). Arrange bread or split muffins on a baking sheet, top with the crab mixture and bake at 350 degrees just until bubbly.
Tip: when spreading bread or muffins with the crab mixture leave a little margin around the edge so it doesn’t run over as it melts.
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