Crabbies

Growing up, my Uncle Jack used to make these things called “Crabbies” for almost every family get together / holiday party. I’m not sure if he just created this recipe on his own, or if it was passed down from someone in the family… or if it even exists in real life ??? but I can tell you that they’re fucking delicious and you’ll be insanely addicted the minute you try them. Think of them as like little crab dip bites! I’m so excited I was finally able to veganize these now that Miyokos makes Pub Cheese (what he always used in his non vegan recipe), and man do they really taste like the legit thing.

First, preheat your oven to broil. Then take your Miyokos “Cheers to Cheddah” Vegan Roadhouse Cheese Spread (I found mine at Target, but they also sell it at Whole Foods), butter, mayo, garlic powder, black pepper, and salt to taste & add them to a mixing bowl. You want everything to be just *slightly* less cold than coming straight from the fridge, so maybe let the cheese spread and butter sit out for 10-20 minutes before using. With a potato masher, mash everything together until it’s well incorporated and mixed thoroughly.

*Also if you cannot find the Miyokos Cheese Spread, you can mix 2 containers of any brands plain cream cheese with 1/4 cup nutritional yeast, 1-2 teaspoons of turmeric, 1-2 teaspoons of salt, and 2 teaspoons of white miso together to create something similar.

Drain and rinse your brined jackfruit and add it to a food processor (with no additional liquid). Pulse until it forms a very fine “crab meat from a a can” texture. Fold this into your cheese mixture.

Once your mixture is ready, take your English muffins and half them, and spread a healthy amount of the cheese / jackfruit mixture onto each piece of English muffin. Add them to a baking tray, and sprinkle paprika on top of each one.

Place them on the MIDDLE RACK of your preheated oven, and broil until the tops are golden brown and bubbly, and the sides of the English muffin start to toast slightly. Remove from the oven, and cut each English muffin half into fourths, and serve on a large plate or party platter!

And that’s it! SUPER easy, and seriously will wow anyone you make them for, trust me, they always wowed me even as a kid. These are so nostalgic for me & I’m so happy I get to finally share this recipe with y’all! As always, if you make these, make sure to tag me @plvntfood / #plvntfood on instagram so I can like & share your recreations! Love y’all from the bottom of my cold little heart.

*Also if you have extras BEFORE COOKING, you can place them on a plate in the freezer until frozen, then transfer to a bag. They’ll stay good up to 6 months. And whenever you want one, or a few, you can just pop them in the oven with the same cooking instructions! That’s what we always did growing up, there’d always be a bag of crabbies in the freezer and honestly they’re the perfect late night snack.

*You can also make these gluten free by using gluten free English muffins

Crabbies

These crabbies are staples from my childhood and are perfect for any holiday gathering or family get together. They're basically little crab dip bites and are VEGAN and so perfectly delicious.

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 2 packages Miyokos Cheers to Cheddah Vegan Roadhouse Cheese Spread
  • 1 can brined jackfruit (1 pound)
  • 3/4 stick country crock avocado oil plant butter
  • 4 tbsp vegan mayo
  • 2 1/2 tbsp garlic powder
  • 2 tbsp black pepper
  • salt to taste
  • paprika *for sprinkling on top
  • 12-16 english muffins

Instructions

  1. In a bowl, add your miyokos cheese spread, butter (cut into cubes), mayo, garlic powder, black pepper, and salt- and with a potato masher, mash until everything is well combined. You want these slightly less cold than right out of the fridge when using, but don't want them to be room temperature.

  2. Rinse and drain your jackfruit, then add it to a food processor (with no additional liquid) and pulse until it forms the texture of canned crabmeat, you want it pretty fine.

  3. Add in your jackfruit, and with a rubber spatula, combine well.

  4. Take your english muffins and half them, then spread a healthy amount of your cheese / jackfruit mixture on each half. Sprinkle the tops with paprika.

  5. Add them to a baking tray, and place in the middle rack of your oven on broil until the tops are golden brown and slightly bubbly.

  6. Remove from the oven, cut each english muffin half into fours, and serve on a party tray.

Recipe Notes

*If you have extras, before cooking them, you can place them on a plate in a single layer in the freezer until frozen, and then keep in a bag for up to 6 months.  When wanting to make them, just repeat the same cooking process, placing them on a baking tray on the center rack of the oven on broil until they’re cooked through. 

*You can also make these gluten free by using gluten free English muffins.

*Also if you cannot find the Miyokos Cheese Spread, you can mix 2 containers of any brands plain cream cheese with 1/4 cup nutritional yeast, 1-2 teaspoons of turmeric, 1-2 teaspoons of salt, and 2 teaspoons of white miso together to create something similar.

 

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