Cajun Crabmeat Mold Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
16 ounce: Cream cheese, softened
2 tbsp: Dairy sour cream,
1/2 tsp: Salt,
1/2 tsp: Paprika,
1/2 tsp: Ground red pepper,
1/4 tsp: Garlic powder,
1/4 tsp: Ground thyme,
1 cup: Cooked crabmeat,
1/4 cup: Finely chopped green pepper,
Rye crackers,
Directions:
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 Crockers Cookbook, 6th Edition
Source from luhu.jp
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 Crockers Cookbook, 6th Edition
Source from luhu.jp