Cajun Crabmeat Mold

CAJUN CRABMEAT MOLD

16 oz Cream cheese, softened
2 tb Dairy sour cream
1/2 ts Salt
1/2 ts Paprika (if possible 1/4 smoked, 1/4 Reg)
1/2 ts Ground red pepper
1 clove fresh garlic, minced
1/4 ts Ground thyme
1/2 lb Cooked crabmeat
1/4 c Finely chopped green pepper
Rye crackers
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