I'm smart enough to know that many of the items on our menu these days aren't exactly affordable in other parts of the world so bear with me OK? Believe me, I do realize how lucky we are to live here in the land of abundance although it does depend on whether the sea creatures are biting or not and right now, if the truth be told, they're not. Good thing I plan in advance.
Last night's dinner took advantage of Big Guy's crabbing skills from an ocean excursion with Mike a few weeks ago. I had whipped up these crab and cheese buns and hid them in the freezer thinking they'd come in plum handy for lunch or dinner one night when I was too tired to cook.
A recipe from The Best of Bridge ladies first cookbook "Royal Treats for Entertaining" published way back in 1976, it proves that good (no great) things never go out of style, even though in this case the result isn't actually calorically responsible. Guess we didn't worry about such things that much way back when, huh!
Simply crab mixed with Velveeta cheese and butter and stuffed into soft rolls, I used the stronger flavored ocean crab rather than milder bay crab, but you can always use a canned or frozen crab if you must. The sandwiches are wrapped in foil and hit the oven for 20 minutes (or 30 if pre-frozen) and come out of the packages oozing buttery cheesy crabby gloriousness. Is that a word?
Great as an appetizer made in parkerhouse rolls or in a larger rolls as I did and served beside a crispy salad, they are simply delicious and a perfect excuse for having dinner in front of the television after a really busy day.
Crab and Cheese Buns from JBug’s Kitchen Antics adapted from Best of Bridge, Royal Treats for Entertaining
8 ounces Velveeta cheese, cut into cubes
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/2 cups crab
1 dozen soft dinner rolls (or Parkerhouse rolls)
Place cheese and butter into food processor and whip to combine well. Add crab and pulse carefully to combine crab with the cheese mixture. Do not over mix. Split rolls in half and fill really full with crab mixture. Place buns on a sheet pan and heat in a 325 oven until warmed through and cheese has melted (about 15 to 20 minutes). If freezing for future use, wrap buns in aluminum foil and freeze on a sheet pan. When frozen, move to a Ziploc bag for storage. To heat, preheat oven to 325. Place frozen foil wrapped buns on a sheet pan and heat for 25 to 30 minutes. Makes approximately 1 dozen, depending on the size of rolls used.
Two year's ago - Butternut Squash Risotto with Pancetta
Three year's ago - Blueberry Roly Poly Pudding