| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Cajun |
Crocker, Appetizers |
3 |
Cups |
INGREDIENTS
| 16 |
oz |
Cream cheese, softened |
| 2 |
tb |
Dairy sour cream |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Ground red pepper |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Ground thyme |
| 1 |
c |
Cooked crabmeat |
| 1/4 |
c |
Finely chopped green pepper |
|
|
Rye crackers |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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