Cajun Crabmeat Mold

Submitted by Barenakedchef

"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."

 

• Ready In: 5hrs 10mins
• Ingredients: 10
• Yields: 3 cups

ingredients

• 453.59 g cream cheese, softened
• 29.58 ml sour cream
• 2.46 ml salt
• 2.46 ml paprika
• 2.46 ml ground red pepper
• 1.23 ml garlic powder
• 1.23 ml ground thyme
• 236.59 ml cooked crabmeat
• 59.14 ml 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.