Crabbies
I once made this as an appetizer for supper club at Barbara and Jerry Ladd's. Everyone loved it and wanted seconds! The night I brought this to the Ladd's house, we stopped at Eileen and Ray Tepera's to leave some for them to snack on. I got rave reviews from them also on this dish. Since I don't like crab, I am not sure what the fuss is about!
I once made this as an appetizer for supper club at Barbara and Jerry Ladd's. Everyone loved it and wanted seconds! The night I brought this to the Ladd's house, we stopped at Eileen and Ray Tepera's to leave some for them to snack on. I got rave reviews from them also on this dish. Since I don't like crab, I am not sure what the fuss is about!
- Carbohydrate 1.18073312524833 g
- Cholesterol 60.543612 mg
- Fat 11.1932790625033 g
- Fiber 0.0840093721425719 g
- Protein 10.3949550000148 g
- Saturated Fat 4.38624537500047 g
- Serving Size 1 1 Serving (75g)
- Sodium 268.912438486154 mg
- Sugar 1.09672375310576 g
- Trans Fat 0.647772875000823 g
- Calories 144 calories
Step-by-step
- Blend everything, except the crab meat, together.
- Stir well and taste; it should be spicy.
- Add more hot sauce, etc. if needed.
- Add the crab and stir gently trying not to break the crab too much.
- Spread a heaping spoon of the mixture onto rounds of bread that have been toasted.
- You can use brown and serve rolls cut in half and flattened a little.
- Place the crabbies on a heat proof serving tray and put into the oven on high heat until the tops are lightly browned and the mixture is hot.
Real mayonnaise does the heaviest lifting in this spread by acting as a heat-stable thermal insulator and binder. When combined with processed cheese spread and butter, mayonnaise forms a continuous lipid matrix that prevents the delicate seafood proteins from drying out under direct heat. Cooks most frequently ruin this dish by two distinct errors: overmixing the seafood until it breaks down into a paste, and exposing the topping to excessive oven temperatures that cause the dairy fats to separate and pool on the bread. To avoid structural failure, incorporate the crustacean at the very end using a rubber spatula, folding with deliberate, upward strokes. Finely chop the garlic and green onions so their cellular walls rupture completely, releasing aromatic compounds evenly throughout the heavy fat base without creating hard textural pockets. Spread the mixture onto toasted bread rounds or flattened brown and serve rolls, then monitor the baking process closely. Pull the tray from the oven the moment the cheese bubbles softly and the edges turn a pale golden brown, usually requiring high heat for just a few minutes.
