Make Ahead Crabmeat Pate

1/2 cup butter 2 T. lemon juice 1/2 cup mayonnaise 1/3 cup Parmesan cheese, freshly grated 3 hard boiled eggs 1 1/2 t. horseradish 1/2 t. salt 1/4 t. garlic powder Dash white pepper 1/4 cup onion, minced 1/4 cup parsley, chopped 8 oz. crabmeat, fresh if possible

Whip butter, lemon juice and mayonnaise until fluffy. Add cheese, egg yolks and seasonings. Chop egg whites and add onion, crab and parsley. Combine two mixtures. Chill several hours or overnight. Serve from an earthenware crock or on a platter surrounded with crackers. Makes 2 to 3 cups. Source: Appetizers, Southern Style

Contributed by: Edit

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