Sis. Corinne Dillingham

Westerly Ecclesia, Rhode Island, U.S.



This is the most requested recipe I have. I usually quadruple the recipe and keep the freezer stocked with them.

I have tons of recipes and about 300 cookbooks. I guess you could say that I collect them. I can't seem to have enough of them. If anyone is looking for a particular recipe, I probably have it here somewhere!


1 pound imitation crab

1 5-oz jar Processed Sharp cheese (Kraft Old English)

4 tablespoons mayonnaise

1/8 teaspoon pepper

4 tablespoons butter melted

2 teaspoons prepared mustard

1/2 teaspoon garlic salt

10 saltine crackers crushed

6 English muffins halved & quartered*

* Instead of quartering the muffins ahead of time & trying to spread the crab mixture on the little triangles, I spread the mixture on the muffin, then quarter it.


Heat the jar of cheese in a pan of water or in the microwave long enough to soften. Combine all ingredients except crab & muffins; mix well. Gently add crab.

Spoon crab mixture on uncooked triangles of English muffins. (Here's the secret: these crab topped muffins must be frozen for at least 30 minutes before broiling.)

When ready to serve, broil until bubbly & slightly golden brown. It will only take a few minutes.

Note: Be sure to use all 48 pieces of muffins. If made too thick, the outside will get too brown before the center cooks. Make these ahead of time & keep in the freezer for 3-4 weeks before baking. Keep well sealed.