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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111