This recipe is a family favorite. What makes it taste good, is buying Foley's Crabmeat. You have to put tasty crabmeat in this dish, not a substitute, not flat lifeless crabmeat, and sorry, canned doesn't cut it either. 6-8 oz. of Foley's crabmeat in the Boston area costs $8-$10. (2011) One thing I did not put in the ingredients, is that sometimes I put ready to eat dill dip in this recipe instead of the sour cream and dill. I would use fresh dill if I had some, instead of the dry. Choose the Bay's English Muffins, they are in the refrigerator area if your store has them. If you don't have them, choose your favorite. I have made this filling in tiny pre made filo cups, and that works too. The crabmeat filling is also good, dropped in dollops into a quiche, as it is my crabmeat quiche recipe too. Serve with green salad, lightly dressed, as all of these bites are very rich.

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