Food
The Ubiquitous Crab
By Yankee Magazine|Nov 05 2007|
A milder cheese works just as well in this versatile dish, which can be served as an hors d’oeuvre, turned into a casserole with the addition of a little milk and some cooked rice or pasta, or used as a topping for English muffins or as a filling in rolled fillet of sole.
Yield
Makes about 5 dozen hors d'oeuvres.
Ingredients
2 packages (3 ounces each) cream cheese
3/4 cup mayonnaise
1/2 pound sharp cheddar cheese, grated
1 to 2 cups crab meat
1 onion, minced
2 hard-boiled eggs, peeled and finely chopped
1/4 teaspoon dry mustard
1/2 teaspoon paprika
Freshly ground black pepper
Instructions
Mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix well, and refrigerate. Use as desired.
