Cajun Crabmeat Mold

Posted by kdipaolo at 6/21/01 3:18:16 pm

16 ounces cream cheese, softened
2 tablespoons dairy sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground thyme
1 cup cooked crabmeat
1/4 cup finely chopped green pepper
Rye crackers

Beat all ingredients except crabmeat, green pepper and crackers in a 2 1/2-quart bowl on medium speed until well blended, about 1 minute.

Stir in crabmeat and green pepper.

Line a deep 1 1/2-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 chile peppers if desired. Serve with crackers.

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