Wednesday, December 9, 2020

Crabmeat Squares

My mom has been making these Crabmeat Squares for as long as I can remember. She used to make them for Card Club., the group of neighborhood ladies who took turns hosting card playing night once a month - with card playing pretty much meaning eating and gossiping! There was some card playing, too, and the whole event usually went on until 1 or 2 am on a school night! My brother and I loved card party night because we liked sampling the snacks and then eating the leftover snacks plus yummy candies appeared in the candy bowls. My dad disliked card night because it was on a work night and, as you might expect, a dozen ladies chatting & laughing could get quite loud so he never got much sleep. 
That was back in the 70's and 80's before everyone wanted whole grains and gluten free and low carb and fake meat. This recipe is not remotely healthy. It's white bread, toasted, and covered with a mixture of canned crab, butter, and Velveeta cheese. It's sooo good. Mom makes them once a year, at the holidays. This Thanksgiving, she gave us 16 of these delights and we devoured them. 
I know, they're technically Crab Rectangles, not Crab Squares! These are nice because they can be made ahead of time, frozen, and go right from the freezer to the oven.

Mom's Crabmeat Squares (Rectangles)

¼ lb butter
¼ lb Velveeta
4 oz crabmeat (frozen or fresh or canned)
Pepperidge Farm Very Thin Sliced Bread, about 13 slices

Melt together the butter, Velveeta. Add crab. Cut bread slices in half. Put under broiler and toast until hard, not brown. Remove and cut off crusts. Put crab mixture on bread halves and freeze.

Bake 375 for about 10 minutes.

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