Wednesday, December 5, 2007

Gourmet Crab Ring

This cream cheese crab appetizer is great party recipe. Don't fret if you're missing dry sherry in your kitchen cabinet. Try adding different ingredients; red onion and celery and delightful additions. Also, you may find two 8oz pkg. of cream cheese a bit over powering for the one can of crab meat, so cut it done a bit if you like.

1 tsp. KNOX Unflavored Gelatine
1/4 cup cold water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. dry sherry
1/4 tsp. seasoned salt
1/8 tsp. ground black pepper
1 can (6 oz.) crabmeat, drained, flaked
1 jar (2 oz.) diced pimientos, drained
1/4 cup chopped fresh parsley, divided

SPRINKLE gelatine over water in small saucepan; let stand 2 minutes to soften. Cook on low heat until gelatine is completely dissolved, stirring constantly. Pour into large bowl of electric mixer.
ADD cream cheese; beat on low speed until well blended. Add sherry, seasoned salt and pepper; mix well. Stir in crabmeat, pimientos and 2 Tbsp. of the parsley.
POUR into 3-cup ring mold. Refrigerate 4 hours or until set. Unmold onto serving platter. Sprinkle with remaining 2 Tbsp. parsley.

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