go to page 2

Hors d'oeuvre main

Anchovy stuffed eggs
Angels on horseback
Asparagus and prosciutto bundles
Asparagus with sun-dried tomatoes pastries
Bacon cheese cornucopias
Bite-size goat cheese walnut cheese cakes
Black bean and corn wontons
Blue cheese-pecan dip
Brie with cranberry chutney
Broiled crab meltaways
Broiled scallops wrapped in bacon
Bruschetta
Camembert fritters
Carrots and curry cheese
Cheddar straws
Cheese beignets
Cheese puffs
Cheese wafers
Chèvre and olive crostini
Chicken bites
Chicken fingers
Chicken liver paté
Chutney and cheddar phyllo triangles

    go to page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BROILED CRAB MELTAWAYS

Makes 24

6 English muffins
7 ounces crabmeat
4 ounces butter, soft
7 ounce sharp cheddar cheese, grated
2 tablespoons mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt

In a mixing bowl, combine the flaked crabmeat, butter, cheddar cheese, mayonnaise and seasonings.
Mix all ingredients well. Spread on English muffin halves. Chill or freeze for future use.
Broil until golden brown. Cut muffins into quarters. Muffin halves can also be served as a luncheon.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.