Cajun crabmeat mold
3 Cups
Ingredients
| Quantity | 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 |
| Rye crackers | ||
Directions
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