This crab appetizer may be served either hot or cold. Printed in Yankee Magazine, June 1981.
By Yankee Magazine
Jul 30 2003
This crab 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.