Yankee’s Ubiquitous Crab Appetizer
This crab appetizer may be served either hot or cold. Printed in Yankee Magazine, June 1981.
Yield: 6 servings
- 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
In a large bowl, mix cream cheese with mayonnaise until smooth. Add rest of ingredients, mix well, and refrigerate.
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.