Cajun Crabmeat Moldappetizers, crocker 16 oz cream cheese, softened 2 tablespoon 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 1 rye crackers Beat all ingredients except crabmeat, green pepper and crackers in 2.5-quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1.5-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 |
