Appetizers

Gourmet Crab Ring

photo by:kraft

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

time

prep:

20 min

total:

4 hr 20 min

servings

total:

24 servings, 2 Tbps. each

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What You Need

tsp. KNOX Unflavored Gelatine

1/4

cup cold water

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Tbsp. dry sherry

1/4

tsp. seasoned salt

1/8

tsp. ground black pepper

can (6 oz.) crabmeat, drained, flaked

jar (2 oz.) diced pimientos, drained

1/4

cup chopped fresh parsley, divided

Make It

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.

Kraft Kitchens Tips

Size-Wise

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

Substitute

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.

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wendietlynch

posted:1/26/2010

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

posted:12/26/2006

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

posted:5/12/2005

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.

tclarkusa

posted:12/14/2004

I've made this recipe many times even adding shrimp and powdered onion soup mix to enhance the flavor - it's ALWAYS a favorite and very easy to make.

messy_bedhead