The Ubiquitous Crab

Fish and Seafood Recipes

Yield: 6 servings

This appetizer may be served either hot or cold. Printed in Yankee Magazine, June 1981.

• 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.

Comments

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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