Crabbies!

Growing up next to the Chesapeake Bay had a lot of benefits; one of them a continual source of fresh crabs! This recipe for what we called "Crabbies" comes from who knows where...everyone seemed to know about them and often were a snack on late nights or a quick lunch when we were younger.

We usually made them on pumpernickle bread, although pizza crust, english muffins, saltine crackers and tortilla chips (Doritos) were all used to varying degrees of success. The beautiful Mrs Rivet made some fantastic sourdough rolls this weekend, so that's what I used to make these babies.

Here's what you need:

1/2 stick of butter
1 jar of Kraft Old English Cheese Spread
2 cans of crab meat, very well-drained
1 tablespoon Old Bay Seasoning
Sliced bread, dinner rolls, pizza crust, crackers, chips or any other "shingle" to spread the mix on
Optional - shredded cheddar cheese

Bring the 1/2 stick butter to room temp and mix in well with the jar of Old English cheese; of important note: no substitutes for this cheese are anywhere near as good.

Drain 2 cans of crabmeat very, very thoroughly, removing as much of the moisture as possible. Add 1 Tablespoon of Old Bay seasoning.

Slice the rolls, bread or whatever, and add a pile on the crab mixture.

Place the Crabbies under a broiler until they are brown and bubbly, adding cheddar cheese if desired about halfway through the process.

Cut the Crabbies into portions if desired and serve; suggestion: some oil-cured olives make a wonderful addition for a light lunch.

might give this a crack as well. I found a crab the other day that had a claw span of 60 cm  need to use it up somehow

That looks great ...not just plain old crabcakes, or seafood salad. Anything with melted cheese is off the charts in my book