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Cajun Crabmeat Mold



  • 16 ounces cream cheese, softened
  • 2 tablespoons dairy 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 bell pepper
  • Rye crackers


  1. Beat all ingredients except crabmeat, green pepper and crackers in a 2 1/2-quart bowl on medium speed until well blended, about 1 minute.
  2. Stir in crabmeat and green pepper.
  3. Line a deep 1 1/2-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours.
  4. Unmold on serving plate; remove plastic wrap. Garnish with chile peppers if desired.
  5. Serve with crackers.

Posted by kdipaolo at Recipe Goldmine 6/21/01 3:18:16 pm.


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