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.