A Childhood Favorite
When I was a kid I always looked forward to eating my after school snack. My dad was a cook in the US Navy and he would often make simple foods that became family favorites. One such family favorite was crab delight.
Crab delight sounds so gourmet but it is one of those foods that can be prepared and made ready super fast. So when you just don't have the time and need to get a snack or dinner on the table, crab delight is a perfect choice.
My dad makes his crab delight with Thomas English muffins, canned crab meat, Philadelphia cream cheese, a little Worcestershire sauce, tomato, and Kraft singles cheese. My mom adds a tad bit of hot sauce and lemon juice. Since making changes to my diet I wanted to make a version that I could enjoy. I think that I was able to put together a crab delight version that my mom and dad would be proud of.
Here's to good old childhood memories and fantastic delicious food. I love being able to pass on these healthier family recipes to my son!
4 or 5 Gluten free English muffins (I used Foods by George brand but any gluten free brand will do.)
8 oz jumbo lump wild caught crab meat (I used Handy brand)
4 oz fresh goat cheese classic chevre by Vermont Creamery (chèvre is a soft goat cheese similar to Philadelphia cream cheese)
A splash of tamari wheat free
2 tbsp organic lemon juice or to taste
Organic tomato, sliced
Grated Pecorino Romano cheese (as much as you want) or a slice of organic cheddar cheese if you don't have a problem with dairy
Freshly ground black pepper to taste
Dried oregano to taste
Dried parsley to taste
Set your oven to broil. Cut 4 or 5 English muffins in half and use the flat sides. I used 5 muffins. Place them on a baking sheet. Mix the crab meat and chèvre cheese in a medium size bowl. Don't over mix so to keep the big lumps of crab meat. Add freshly ground pepper and lemon juice and mix some more. Equally divide the mixture and place each part on top of each of the muffin halves. Add some freshly ground pepper. Top the mixture with a slice of tomato. Add more freshly ground pepper, oregano, and parsley on top of the tomato. Add a slice of cheddar cheese if you can tolerate dairy. If you are dairy free, try some Pecorino Romano cheese. Some people can digest it more easily. Grate the Pecorino Romano cheese on top of each muffin. Broil on high until the cheese bubbles and turns a light brown color. Serve warm and try pairing it with a nice salad or soup!
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