Food
Yankee’s Ubiquitous Crab Appetizer
By Yankee Magazine|Jul 30 2003|
This crab appetizer may be served either hot or cold. Printed in Yankee Magazine, June 1981.
Yield
6 servings
Ingredients
2 3-ounce packages cream cheese
3/4 cup mayonnaise
1/2 pound sharp cheddar cheese, grated
1 or 2 cups crab meat
1 onion, minced
2 hard-boiled eggs, peeled and chopped fine
1/4 teaspoon dry mustard
1/2 teaspoon paprika
freshly ground pepper to taste
Instructions
In a large bowl, mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix well, and refrigerate.
Notes
Add milk and 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.
Substitute lobster for crab if desired.
