The age of 41 begins with the ultimate meal prepared my Mom and Dad. This meal is so epic and we only get it once a year for Christmas breakfast. Let me tell you the story of how Christmas Breakfast became my Birthday Dinner.
About a month ago, my Mom hosted a family dinner. She chooses the one weekend Michael, the kids and I were in New York for a mini vacation. Not so much a big deal, except she decided to make the dinner I’ve been asking her to make for my birthday for the last decade on THIS weekend. Creamy Jambalaya over fresh pasta served with crusty bread, drooooool.
I couldn’t very well have her make it a month later and out of the need to be deliciously spiteful, I made it myself for Sunday dinner the very next weekend. So, after many conversations between me, my sister and my mother about what would be the menu for our next family dinner, Tracy finally said, “Christmas Breakfast.”
At that moment, I heard my mother’s heart stop for a few beats. There’s a reason we only get this meal once a year. It’s a two day process, but she agreed. The anticipation for this dinner was matched by the execution and because of this dinner I was able to bring you the recipe for our most cherished CRAB DELIGHTS.
Since the blog started and Christmas breakfast is the only time a year we get Crab Delights, posting about them has never worked out. The universe was on my side at this tender age of 41 and I am able to bring you the recipe.
Besides the Crab Delights, my parents painstakingly create a well rounded breakfast: Creme Brûlée French toast, pancakes, scrambled eggs, bacon, Scrapple, sausage gravy & biscuits, fruit salad and breakfast taters.
Enough talk, let me introduce you to the Alexander (my maiden name) Christmas Breakfast Tradition, CRAB DELIGHTS:
2 packages of Thomas’s English Muffins. split in half
1 pound of Maryland Lump Crab Meat (Fresh or Pasturized/Drained and Picked of Shells)
2 jars of English’s Sharp Cheddar (5 ounce jar found in the cheese section of the grocery store)
1 teaspoon of garlic powder
1 teaspoon of Lawreys Seasoned Salt
1 Teaspoon of Old Bay
2 teaspoons of Worcestershire
Blend the cheese, garlic powder, seasoned salt, old bay and Worcestershire together.
Fold in the crab meat and refrigerate. The mixture is best when made the day before. The mixture is good for 2-3 days. Keep the mixture in the coldest part of your fridge. Seafood likes the cold.
Split and lightly toast the English muffins. Preheat the broiler. Lay out the muffins on a baking sheet exposing the nooks and crannies. Spread the crab mixture on to each muffin and place under the broiler for 2-3 minutes or until the mixture is bubbly, brown and delicious. Keep a close eye, a perfect broil is seconds from disaster.
Let these bad boys cool for a minute or two. It will be hard and if you like that spot on the roof of your mouth behind your front teeth, you will patiently wait.
Not the best finishing photo, but you have to understand the focus that comes over one when presented with such an epic meal. No time for photo staging!!
(Shameless Plug) I do offer the Crab Delights bites on my catering menu. Instead of English muffins, I use slices of baguette to make it a two bite crab delight.
Thank you family for one awesome birthday dinner celebration.
Cheers to 41!