Updated Wednesday, July 30th, 2003
Yield: 6 servings
This crab appetizer may be served either hot or cold. Printed in Yankee Magazine, June 1981.
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.
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