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Seafood: The Ubiquitous Crab

Source of Recipe

Yankee Magazine, June 1981


List of Ingredients

2 ounces cream cheese
3/4 cup mayonnaise
1/2 pound grated sharp cheddar cheese
1 cup crab meat -- (1 to 2)
1 onion, minced
2 hard boiled eggs, finely chopped
1/4 teaspoon dry mustard
1/2 teaspoon paprika


Recipe

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. Serves 6.