The Ubiquitous Crab
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.
- 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