| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats, Eggs | English | Dips, Seafood | 1 | Batch |
INGREDIENTS
| 6 | oz | Cream cheese |
| 3/4 | c | Mayonnaise |
| 1/2 | lb | Cheddar, sharp; grated |
| 1 | c | Crab meat; to 2 cups |
| 1 | Onion, minced | |
| 2 | Egg; hard-boiled, peeled chopped fine | |
| 1/4 | ts | Dry mustard |
| 1/2 | ts | Paprika |
| Pepper, black | ||
| Source: [Yankee Magazine ~ June 1981] |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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