If you’ve never had Crabbies on English muffins before, get ready — because these toasted cheesy crabbies are about to become your new holiday obsession.
These little crab and cheese toasts have been a staple in my household for as long as I can remember. I made them the other day to share with you guys, and honestly, my husband and I polished off the entire batch before dinner even started. My 8-year-old managed to grab one (barely), but once you start, it’s hard to stop!
They’re crispy, cheesy, buttery, and a little nostalgic — the perfect combination for a Christmas appetizer, New Year’s Eve party, or anytime you want something comforting and crave-worthy.
Why You’ll Love These Crabbies
- Make-ahead friendly: You can prep them in advance and bake when ready.
- A Christmas classic: We always make ours ahead and cook them mid-afternoon on Christmas Day. It’s that little snack everyone looks forward to before dinner.
- Kid-approved (even if they don’t know it’s crab!) I call them “cheesy bites” so the seafood skeptics in my house still dive in.
- Nostalgic Old English cheese flavor: Kraft Old English Cheese Spread gives Crabbies their distinctive rich, savory flavor.
Crabbies Recipe (aka Old English Crabbies Appetizer)
Ingredients:
- ¼ cup unsalted butter, room temperature
- 1 can (about 6 oz) white crab meat, drained
- 1 jar Kraft Old English Cheese Spread (this is key!)
- ¼ cup mayonnaise
- ½ teaspoon garlic powder or seasoned salt
- 4 English muffins, halved with a knife and left untoasted
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together butter, crab meat, Old English cheese, mayonnaise, and garlic powder until smooth and creamy.
Tip: You’ll need a little elbow grease to mix in the butter properly — but it’s worth it!
3. Spread the crab mixture evenly over the eight untoasted English muffin halves.
4. Place the muffins on the prepared baking sheet and bake for 20 minutes, or until bubbly and golden brown on top.
5. Serve hot sliced into quarters and watch them disappear!
Recipe Notes & Tips
- English Muffins: The store brand muffins actually work better than name brands like Thomas’. You want them flatter, not full of nooks and crannies.
- Make Ahead: Assemble the crabbies and store them covered in the fridge for up to 24 hours before baking. You can even freeze them — just bake straight from frozen at 400°F for 25–30 minutes.
- Serving Idea: Cut each muffin half into quarters after baking for easy bite-size appetizers.
- Storage: Leftovers can be refrigerated for up to 2 days and reheated in the oven or air fryer.
Find more nostalgic party food in my collection of easy Christmas appetizers for a crowd
For another festive appetizer with a fun twist, try my Bloody Mary Deviled Eggs.
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Old English Crabbies on English Muffins
- Total Time: 30 minutes
- Yield: 8 crabbies 1x
Description
These Old English Crabbies on English muffins are a vintage holiday appetizer that’s stood the test of time. Crispy, cheesy, and buttery with just the right amount of crab flavor — they’re the perfect bite to make ahead for Christmas or any special occasion.
Ingredients
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1/4 cup unsalted butter, room temperature
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1 can (about 6 oz) white crab meat, drained
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1 jar Kraft Old English Cheese Spread (this is essential!)
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1/4 cup mayonnaise
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1/2 teaspoon garlic powder or seasoned salt
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4 English muffins, halved with a knife and left untoasted
Get Recipe Ingredients
Instructions
-
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
In a medium bowl, combine butter, crab meat, Old English cheese, mayonnaise, and garlic powder. Mix until creamy and fully blended.
Tip: The butter may take a little extra mixing effort — that’s normal! -
Spread the crab mixture evenly over the eight untoasted English muffin halves.
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Arrange muffins on the prepared baking sheet.
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Bake for 20 minutes, or until bubbly and lightly golden on top.
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Slice into quarters for easy bite-size pieces and serve immediately.
Notes
Cheese: Kraft Old English Cheese Spread produces the traditional flavor and texture. If you cannot find it, a combination of cheddar and American cheese may provide a similar flavor, although I have not personally tested that substitution.
English Muffins: Store brand muffins tend to work best since they’re flatter; skip the “nooks and crannies” ones.
Make Ahead: Spread the mixture on the muffins and refrigerate up to 24 hours before baking. You can also freeze them — bake straight from frozen at 400°F for 25–30 minutes.
Serving Tip: Cut into smaller bites after baking for an easy, crowd-pleasing appetizer.
Storage: Keep leftovers in the fridge up to 2 days; reheat in the oven or air fryer until warm and crispy.
- Prep Time: 10
- Cook Time: 20
- Category: appetizer
- Method: Baked
- Cuisine: American
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I have been using the same recipe for appetizers since I was 30 years old (I am now 84 years old). It is easy to make and is loved by all.
I love that!!!!
My daughter just asked if you cook the english muffin first or just put the spread on them uncooked?? I’m assuming uncooked??
Yes, you’re right! You start uncooked!
This is a great recipe that I’ve been making since the 70’s. However, it’s becoming extremely difficult to find the Kraft Old English Cheddar in a jar. Any idea of what to substitute it with?
Thanks!
Hi Nancy, I understand your troubles! I’ve read you can do half cheddar and half American cheese to get a similar outcome. When I’m having trouble finding a specific product I will often go in Instacart and search for it. This will show me which stores carry it even if I’m not going to get it delivered. Just helps me to know they have it before I make the trip! Good luck and let me know if you try the other cheese method! Glad you love the recipe! We just enjoyed them for Super Bowl last night!
My mom made these for us when I was a kid and I LOVED them- just had a flash of memory of them and so glad I found this! Quick question though: Do you think this would work without the mayonnaise if I added a little extra butter or possibly a little sour cream? As an adult even the thought of mayonnaise makes my skin crawl…but I want these so bad. Thanks!!
Hmm I’d try cream cheese instead. I haven’t personally tried this but I think it could work out well! Let me know if you do try it!