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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