Crab Muffins

• 1 lb backfin crab meat
• 12 lb unsalted butter
• 2 teaspoons garlic powder
• 2 teaspoons Lawry's Seasoned Salt
• 3 tablespoons mayonnaise
• 10 English muffins, split
• 12 lb sharp cheddar cheese, shredded
• 1 teaspoon British ale or 1 teaspoon strong beer
• 1 teaspoon dry mustard
• 14 teaspoon cayenne pepper
• 12 cup pecans, toasted and finely chopped
• 12 cup fresh parsley, finely chopped or 3 tablespoons dried parsley

1. ---To Make The Cheddar Spread---.
2. Place cheeses in food processor or blender, process until smooth.
3. Gradually add ale, mustard and cayenne pepper.
4. If mixture is soft, refrigerate until firm enough to hold shape.
5. Mould into a disc shape (a sphere or ball).
6. Combine pecans and parsley.
7. Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
8. ---To Make The Crab Muffins---.
9. Preheat broiler.
10. In a medium bowl, blend butter, cheese spread, garlic powder, seasoned salt, and mayonnaise until creamy.
11. Gently fold in crabmeat.
12. Spread mixture onto English muffin halves.
13. Broil until puffed, bubbly, and slightly golden brown.
14. If you are preparing these ahead of time, freeze on cookie sheets before broiling.
15. Once frozen, store in plastic bags until ready to use.

crab meat, butter, garlic, salt, mayonnaise, muffins, cheddar cheese, british ale, mustard, cayenne pepper, pecans, fresh parsley

Taken from www.food.com/recipe/crab-muffins-33227 (may not work)