Mix together the butter and the cheese until blended. Add the salts and mayonnaise. Stir in the crab meat.

Cut each English muffin half into quarters.

Put a teaspoon of the crab mixture on each quarter.

Put the quarters under the broiler until light brown.

In the top of a double boiler, combine the cheeses, cream, sherry and seasoning. Stir constantly until blended.

Add the crab meat, heat 10-15 minutes, stirring occasionally.

Serve hot in a fondue or chafing dish with one inch pieces of French bread. If fondue thickens, stir in cream of sherry.

Toss the crab meat with the lemon juice and refrigerate.

Saute onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool.

Mix together Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions.

Roll the crab mixture into 6 large balls and place in a buttered baking dish 2" apart. Bake at 400 degrees for 15 minutes.

Remove from oven and flatten each ball a little. Sprinkle each one first with the cheese and then with paprika. Broil to toast the cheese a bit. Serve hot.

Cut each roll in half, making 32 triangles.

Combine all ingredients, mix well.

Fill each triangle with one tsp. of the mixture. Fold the triangles. Moisten their edges and secure by pressing them together with a fork. Arrange the filled triangles on a cookie sheet.

Bake in a preheated 375 degree oven until golden brown, approximately 20 minutes.

Serve plain, with cocktail sauce or assorted dips.

In a medium bowl, blend the flour, Hollandaise sauce mix, and dry mustard with two cups of half-and-half.

Melt the butter over medium heat in a 4-quart saucepan.

Slowly add half-and-half mixture to the melted butter, stirring constantly to ensure a smooth consistency. As the mixture begins to thicken, add the remaining half-and-half, Old Bay seasoning, celery seeds, and whipping cream. Heat to simmer, stirring constantly.

Reduce heat to low, add the crab meat and sherry. Stir gently until heated through.

Top each bowl with freshly ground pepper to taste, and serve.