Crabby Guests? Not with These Toasty Appetizers!

This recipe for Crab Melts requires a little time and money, but it's so worth it. I know that picking crab meat is a royal pain, but nothing ruins a good seafood dish faster than pieces of shell stabbing you in the gums. Plus, I prefer backfin crabmeat, but I'm sort of a seafood snob. Use whatever crabmeat you prefer. These appetizers must be served warm so plan on making this dish when you're entertaining at home. And if you have any English muffins leftover, make them for breakfast using this totally cute polka-dot toaster. It can be found online at My Vintage Kitchen. Here's a toast to your eclectic style!

Crab Melts

1 pack (6) English muffins

8 oz. drained, picked crab meat

1 stick butter

1 6 oz. jar Old English Sharp Cheddar Cheese (near the grated parmesan in the grocery store)

2 tbsp. mayo

1/2 tsp. seasoned salt

1/2 tsp. garlic salt

Cut untoasted muffins into quarters and place on two cookie sheets. Mix ingredients well. Spread mixure on muffins and freeze uncovered for 30 minutes. Broil until brown and puffy (5-10 mins).