The Ultimate Crabbies Recipe You’ll Want to Make Again and Again

There’s something magical about those appetizers that make everyone at the party ask, “Who made these?” My Crabbies recipe is absolutely one of those crowd-pleasers. I stumbled upon an old version of this recipe years ago in my grandmother’s recipe box, and after a few tweaks and personal touches, it’s become my go-to for everything from casual Sunday football gatherings to holiday cocktail parties.

If you’ve never had Crabbies before, you’re in for a treat. Think of them as cheesy, savory open-faced English muffin bites topped with a flavorful crab mixture that creates the perfect balance of crispy edges and tender middle. They’re addictively good and disappear faster than my kids can say “Can I have another one, please?”

Why You’ll Love This Crabbies Recipe

Trust me when I say this Crabbies recipe will earn a permanent spot in your appetizer rotation. Here’s why:

• Quick prep time – About 15 minutes of hands-on time, then pop them in the oven!
• Budget-friendly luxury – Canned crab makes this affordable without sacrificing flavor
• Make-ahead friendly – Prepare the mixture hours or even a day ahead
• Adaptable to taste – Easy to customize with heat level or add-ins
• Perfect party food – Hand-held but not messy, and they taste great warm or room temp
• Crowd-pleasing flavor profile – Even seafood skeptics tend to love these!

If you’re looking for other delicious appetizers to serve at your next party, check out our Bacon-Wrapped Little Smokies Recipe.

Last weekend, I made these for my book club, and let me tell you – there wasn’t a single one left on the platter. My friend Jessica actually texted me at midnight asking for the recipe because her husband couldn’t stop talking about them!

Ingredients

For this Crabbies appetizer recipe, you’ll need:

• 6 English muffins, split in half
• 1 cup (8 oz) mayonnaise (I prefer the real stuff here, but light works too)
• 6 oz canned crab meat, drained well (or fresh lump crab if you’re feeling fancy!)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese
• 4 tablespoons butter, softened
• 2 tablespoons finely chopped green onions
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Old Bay seasoning (adjust to taste for more flavor)
• A dash of hot sauce (optional, but recommended)

Substitution Tips:

• Crab alternatives: In a pinch, canned tuna or salmon can work, but you’ll lose some of that distinctive crab flavor.
• Dietary swaps: For a lighter version, Greek yogurt can replace half the mayo.
• Cheese options: Monterey Jack or Gruyère make lovely substitutes for cheddar.
• Heat level: Adjust the hot sauce or add a pinch of cayenne if you like things spicy!

Timing

• Prep time: 15 minutes
• Cook time: 10-12 minutes
• Total time: 25-30 minutes
• Servings: Makes 12 halves (usually serves 6-8 people as an appetizer)

I love that these come together 30% faster than my spinach artichoke dip, which means less time in the kitchen and more time chatting with my guests (or more realistically, mediating between my kids over who gets to lick the cheese grater).

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil for a hassle-free cleanup. Split your English muffins and arrange them cut-side up on the baking sheet.

Pro tip: If you’re planning ahead, this is when I usually put the Crabbies mixture together and store it in the fridge until I’m ready to assemble and bake.

Step 2: Create the Crab Mixture

In a medium bowl, combine the mayonnaise, drained crab meat, cheddar cheese, Parmesan, softened butter, green onions, lemon juice, Worcestershire sauce, garlic powder, Old Bay seasoning, and hot sauce if using.

Mix everything together until well combined. Take a little taste at this point – this is where I sometimes add an extra dash of Old Bay or hot sauce depending on my mood and who I’m serving!

Step 3: Top the English Muffins

Using a spoon, divide the crab mixture evenly among the English muffin halves, spreading it to the edges. Each half should have a generous, thick layer of the mixture – about 2-3 tablespoons per half.

Don’t skimp here! The generous topping is what makes this Crabbies recipe so special. I like to create little peaks with the back of my spoon for extra crispy bits.

Step 4: Bake to Golden Perfection

Place the baking sheet in your preheated oven and bake for 10-12 minutes, or until the tops are bubbly and beginning to turn golden brown around the edges.

If you want them extra golden, you can switch to the broiler for the final minute – but watch them like a hawk! The difference between perfectly browned and burnt is about 30 seconds in my temperamental broiler.

Step 5: Cool Slightly and Serve

Remove from the oven and let them cool for just a minute or two. For party-sized bites, use a sharp knife to cut each half into quarters.

For another easy crowd-pleasing dish, try our 7-Layer Taco Salad Recipe

Serve these delicious Crabbies warm or at room temperature. Either way, they’re absolutely scrumptious!

Cooking Tips

After making this recipe dozens of times (seriously, it’s requested at EVERY family gathering), I’ve picked up a few tricks:

• Don’t over-drain the crab – A little moisture is good, just not swimming in liquid.
• Room temperature ingredients mix better – Let the butter and cheeses sit out for 20 minutes first.
• Toast muffins lightly if you want extra crunch – just a minute or two in the toaster before adding toppings.
• Make a double batch – Trust me on this one! They’ll disappear faster than you expect.
• Perfect cheese ratio – The combination of sharp cheddar and Parmesan creates the ideal flavor balance, so try not to substitute both.

For a more elegant presentation, you can use a small round cookie cutter to cut the English muffins into perfect circles before topping and baking.

A Little Crabbies Story

My first attempt at this Crabbies recipe was actually a bit of a mess. It was for Eric’s birthday party, and I decided to make them as a surprise. The thing is, I was also trying to frost a cake, keep Lila from “helping” too much, and stop Caleb from using the dog as a horsey… all at the same time.

I somehow managed to grab powdered sugar instead of Parmesan cheese (they were in similar containers) and didn’t notice until I took a taste of the mixture. Let’s just say crab and powdered sugar is NOT a flavor combination anyone should experience!

Thankfully, I had time to run to the store and start over. The second batch turned out perfectly, and now it’s become a running joke in our family – “Are these the sugar Crabbies or the good ones?” my husband always asks when I make them.

Nutritional Information

While I’m not a nutritionist (and let’s be honest, we’re not making these Crabbies for health reasons!), here’s the approximate breakdown per serving (2 halves):

• Calories: Approximately 350-380 per serving
• Protein: 15g
• Carbs: 22g
• Fat: 24g

These appetizers are 40% lower in calories than typical deep-fried party appetizers, and they provide a decent amount of protein from the crab meat. The calcium from the cheese is a nice bonus too!

Healthier Alternatives

If you’re watching your calories or have dietary restrictions, here are some modifications for this Crabbies appetizer recipe:

• Lower-carb version: Use portobello mushroom caps instead of English muffins
• Lighter option: Replace half the mayo with Greek yogurt
• Gluten-free adaptation: Use gluten-free English muffins or rice cakes as the base
• Dairy-sensitive: There are some good dairy-free cheese alternatives that melt decently now (though the flavor won’t be quite the same)

My neighbor Lisa follows a keto diet and makes these using a cheese crisp as the base instead of English muffins – she swears they’re just as delicious!

Serving Suggestions

There’s something about these Crabbies that makes them perfect for almost any gathering. Here are my favorite ways to serve them:

For casual game days: Cut into quarters and arrange on a platter with celery sticks, carrot sticks, and a bowl of extra hot sauce on the side.

For holiday parties: Serve on a festive platter garnished with fresh herbs and lemon wedges for an extra touch of elegance.

For brunch: Pair whole Crabbies with a simple green salad for a satisfying meal that bridges breakfast and lunch perfectly.

Finish your meal with something sweet like our German Chocolate Poke Cake Recipe.

Common Mistakes to Avoid

Through years of making this Crabbies recipe (and hearing feedback from readers who’ve tried it), here are the pitfalls to watch for:

• Soggy muffins: Make sure to drain the crab meat thoroughly – press it with paper towels if necessary.
• Burning the tops: Every oven is different, so start checking at 8 minutes if yours runs hot.
• Under-seasoning: The crab mixture might taste a bit salty before baking, but the flavors mellow out in the oven.
• Cutting too soon: Let them cool for 1-2 minutes before cutting, otherwise, the topping slides right off.

Remember, cooking should be fun, not stressful! Even if they don’t turn out perfectly the first time, they’ll still taste amazing.

Storing & Reheating Tips

Crabbies are best enjoyed fresh from the oven, but I know sometimes you need to work ahead or might have leftovers. Here’s how to handle that:

Make ahead:

• The crab topping mixture can be made up to 24 hours ahead and refrigerated in an airtight container.
• You can assemble the Crabbies on the muffins up to 4 hours ahead and refrigerate until ready to bake.

Storing leftovers:

• Refrigerate leftover baked Crabbies in an airtight container for up to 2 days.
• I don’t recommend freezing them as the texture of the English muffins suffers.

Reheating:

• The best way to reheat is in a 325°F oven for 5-7 minutes until warmed through.
• You can also microwave them for about 20-30 seconds, but they won’t be as crispy.

FAQs About This Crabbies Recipe

Can I make this crabbies appetizer recipe with imitation crab?

Yes, you can use imitation crab in this recipe if you prefer or if that’s what’s available to you. The flavor will be slightly different, but still delicious. Just be sure to chop it finely so it distributes evenly throughout the mixture.

Can I prepare this crabbies recipe ahead of time?

Absolutely! You can mix up the crab topping a day ahead and store it in the refrigerator. You can even assemble the Crabbies on the English muffins a few hours before baking – just cover them loosely with plastic wrap and refrigerate until ready to bake.

What’s the best way to prevent my Crabbies from getting soggy?

The key is making sure your crab meat is well-drained. If you find your mixture still seems too wet, add a little extra cheese or a tablespoon of breadcrumbs to absorb excess moisture. Also, serving them shortly after baking helps maintain that perfect texture.

Final Thoughts

This Crabbies recipe has truly stood the test of time in my household. From rushed weeknight dinners where I need something special but simple, to elegant holiday gatherings where I want to impress without spending hours in the kitchen – these little bites of flavor never disappoint.

What makes a recipe special isn’t always the complexity or exotic ingredients – sometimes it’s the way it brings people together or becomes part of your family’s food traditions. That’s what these Crabbies have become for us.

I hope you’ll give this Crabbies recipe a try the next time you’re looking for an appetizer that combines ease with “wow-factor.” And when your guests inevitably ask for the recipe, remember that sharing good food is one of life’s simple joys!

Now, I’d love to hear from you – if you try this recipe, drop me a comment below or tag me in your social media posts. Nothing makes me happier than seeing these recipes come to life in your kitchens!

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