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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 5 |
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This is more successful as a dip. Or, perhaps try draiining the crabmeat VERY well. It didn't set up in a mold for me, despite 5 hours refrigeration. Ingredients:
16 ounces cream cheese, softened |
2 tablespoons 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 |
Directions:
1. Beat all ingredients except crabmeat, green pepper and crackers in a.
2. 5-quart bowl on medium speed until well blended, about 1 minute.
3. Stir in crabmeat and green pepper.
4. Line a deep 1.
5. 5-pint bowl with plastic wrap; press mixture in bowl.
6. Cover and refrigerate until firm, about 3 hours.
7. Unmold on serving plate; remove plastic wrap.
8. Garnish with chili peppers if desired.
9. Serve with crackers.
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