Cajun crabmeat mold

Yield: 3 Cups

Measure Ingredient
16 ounces Cream cheese, softened
2 tablespoons Dairy sour cream
½ teaspoon Salt
½ teaspoon Paprika
½ teaspoon Ground red pepper
¼ teaspoon Garlic powder
¼ teaspoon Ground thyme
1 cup Cooked crabmeat
¼ cup Finely chopped green pepper
\N \N Rye crackers

Beat all ingredients except crabmeat, green pepper and crackers in 2½-quart bowl on medium speed until well blended, about 1 minute.

Stir in crabmeat and green pepper. Line a deep 1½-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours.

Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with crackers. 3 cups spread (2 ts spread per cracker per serving); 60 calories per serving.

Source: Betty Crocker's Cookbook, 6th Edition

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