Put the butter, crabmeat, cheese spread, mayonnaise, and garlic powder in a medium bowl; stir to combine. Spread the crab mixture on the English muffin halves. Freeze for 30 minutes.

Heat the broiler. Cut each English muffin half into quarters. Transfer the canapés to a baking sheet, and broil until browned and bubbly, about 5 minutes. Serve warm or at room temperature.

Combine the flour and salt in a large, flat-bottomed bowl. Form the flour into a mound and form a well in the center of the mound. Crack the eggs into the well. Beat the eggs with a fork, gradually incorporating the flour and being careful not to break the walls of the well. After about ⅓ of the flour is incorporated into the eggs, add the olive oil and ¼ cup water. Continue beating the egg mixture until a dough forms. Knead until all the flour has been incorporated and the dough is smooth and elastic, about 10 minutes, adding more water if the dough is too stiff to knead or more flour if the dough is sticky, about 1 tablespoon at a time. Cover the bowl with foil or plastic wrap and let the dough rest for 20 minutes.

Bring a large pot of water to a boil and salt it. Meanwhile, cut the dough into 4 equal pieces and roll each piece into a thin rectangle with a pasta machine or rolling pin. Cut each rectangle into thin strips with a pasta machine; or, starting from one of the short sides, roll each rectangle up and cut it into thin strips with a knife. Boil the pasta until al dente, 2 to 3 minutes, then drain and serve.