Earlier this year, I resolved that 2009 would to be the year I aspire to more than cooking the old standbys all the time. But sometimes the old standbys are just what the doctor ordered. As fall comes into focus, Iâ€™ve been nostalgic for this holiday family favorite, which Iâ€™ve adapted from a community cookbook compiled by the women of my hometown before I was born. Though it wonâ€™t be winning awards for heart health anytime soon, this simple twist on classic cheese and crackers is a crowd-pleaser in my house, and because it freezes easily, itâ€™s the gift that keeps on giving, right in time for the holiday season. –Sarah C. Click for the recipe.
Cheese and Crab Meat Canapes
1 5-oz jar Cheese Spread (I use Wispride)
1/4 lb Butter
1-1/2 tbsp. Mayo
1 garlic clove, diced
1/2 tsp. seasoned salt
2 7 oz cans crab meat, drained, cartilage removed
1 box Melba Toast Rounds
Worcester Sauce to taste
Let the cheese spread and butter sit out for half an hour or until they soften up a bit. While you wait, preheat the oven to 315 degrees. Place Melba Toast rounds on an ungreased baking sheet. Cream together cheese spread, butter, mayo, garlic and seasoned salt. Add crab meat and blend thoroughly. Optional: I also use a dash of Worcester sauce to give the finished product a little kick. Spread on melba toasts, and pop in oven for 20 minutes. Serve hot.