Comida Kraft
Recipe Box

Gourmet Crab Ring

(7) 6 Reviews
Prep Time
Total Time

24 servings, 2 Tbps. each

Sherry, seasoned salt, parsley and pimientos add flavor and color to this appetizer spread made with cream cheese, crabmeat and unflavored gelatin.

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What You Need

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Make It

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  • 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.
Please use alcohol responsibly.

Size Wise

Savor every bite of this tasty dip, but watch your portion size.


Substitute 1 pkg. (6 oz.) frozen crabmeat, thawed, for the canned crabmeat.

How to Unmold Crab Ring

Dip mold quickly in warm water; loosen crab ring from side of mold with tip of knife. Invert onto platter.


  • 24 servings, 2 Tbps. each

Nutritional Information

Serving Size 24 servings, 2 Tbps. each
Calories 80
Total fat 7g
Saturated fat 4g
Cholesterol 25mg
Sodium 110mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • wendietlynch |

    I found this recipe many years ago on a box of Rits crackers and made it. All my guests raved about it. I looked on-line under Ritz and did not find the recipe but did find the link to Kraft Recipes, where I did find the recipe. It was so many years ago that I first saw this recipe I can't believe you still have it in the library and want to say thanks for keeping it there. Love It!

  • alohamu |

    My mom makes a recipe very similar to this....I think the sherry sounds unusual. My mom's recipe uses canned cream of mushroom soup and more crab. No sherry.....

  • Lincop |

    It was GREAT and I almost followed the recipe to the letter, but I did not have the "dry sherry" plus I added two other ingredients, which were red onion and celery. I think two 8oz pkg. of cream cheese was a bit over powering for the one can of crab meat. It was like "where's the crab meat" I sure put it in there. I was trying to duplicate a "crab mold" recipe from one of my friends that makes it all the time and has been sworn to her death not to give up the recipe. It's more gelatine than cream cheese. So I'm looking towards a gelatine crab mold spread. I plan to work on it by reducing the cream cheese to one pkg. and increasing the gelatine to an envelope equal to about a cup. I'll touch bases on the results soon.

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