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Crab Dip/spreadseafood, dips 6 oz cream cheese 3/4 cup mayonnaise 1/2 lb cheddar, sharp; grated 1 cup crab meat; to 2 cups 1 onion, minced 2 egg; hard-boiled, peeled chopp 1/4 teaspoon dry mustard 1/2 teaspoon paprika 1 pepper, black 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. Source: [Yankee Magazine ~ June 1981]
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