Crab puffs

I'm getting quite behind in posting recipes -- many of them were good enough to repeat this year.

The following is from the Hatteras Island Cancer Foundation cookbook, Seasonings. It's the one that we had for breakfast; it could also be a party app.

1 lb crabmeat
5 oz cheese (jarred or shredded)
4 tbs mayonnaise
1/8 tsp cayenne
4 tbs butter, melted
2 tsp mustard (I used Dijon; calls for regular)
1/2 tsp garlic salt
10 saltines, crushed
6 English muffins
Old Bay seasoning

Pick shells from crabmeat. Melt butter. Crush saltines.

Combine all ingredients except crab, muffins, and Old Bay. Mix well. Add crab and mix again.

Slice muffins in half as if you would toast them. Then cut them into quarters, so that you have 8 wedges. Put a tablespoon of crab mix onto each wedge. Put in airtight container and freeze for 24 hrs (note, I skipped that step).

When ready to serve, sprinkle Old Bay over tops and broil until bubbly.