Yield: 1 Batch
Measure | Ingredient |
---|---|
6 ounces | Cream cheese |
¾ cup | Mayonnaise |
½ pounds | Cheddar, sharp; grated |
1 cup | Crab meat; to 2 cups |
1 \N | Onion, minced |
2 \N | Egg; hard-boiled, peeled chopped fine |
¼ teaspoon | Dry mustard |
½ teaspoon | Paprika |
\N \N | Pepper, black |
\N \N | Source: [Yankee Magazine ~ June 1981] |
Mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix well, and refrigerate.
Serving suggestions: Serve as an appetizer with assorted crackers; heat in a chafing dish as a hot spread; add a little milk and some cooked rice or pasta to make a hot casserole; spread on buttered toast rounds or English muffins and grill until piping hot; or use as a filling in rolled filet of sole; baked with lemon and butter brushed on the rolls. Substitute lobster for crab if desired.