Yield: 1 Batch
|6 ounces||Cream cheese|
|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|
|\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.