4 : sl Crustless bread
6 : oz Pk frozen snow crab meat
1 : c Grated sharp Cheddar cheese
Salt : Salt and pepper
4 : Eggs
3 : c Milk
1/2 : ts Salt
ds : ds Cayenne
2 : pk Cream cheese; 8 ozs each
2 : tb Lemon Juice
2 : tb Mayonnaise
1 : sm Grated onion; * see note
1 : lb Fresh crabmeat
1 : Whole jar cocktail sauce;
8: 5
9: Homemade crackers usually are not as crispy as commercial varieties
0: Here are a few tips for baking your own crackers: 1
1: If you have cracker dough stored in the freezer, it's like money in the bank for spur-of-the-moment entertaining
2: 2
3: Baking sheets lined with parchment paper make easy work of cleanup
4: 3
5: Keep an eye on the oven because baking time may vary with each batch, depending on the heat and placement of the sheets
6: 4
7: Crackers store well in airtight containers, but last even better if frozen
10: If they get a little limp hours or days after baking, revive them by heating in a 275 degree oven
11: 6
12: To reheat or crisp crackers, bake on ungreased cookie sheet at 350 degrees for 3-4 minutes
13: Posted to Kitmailbox Digest by Patrick & Sarah Gruenwald <sitm@ekx
14: infi
15: net> on Dec 28, 1996