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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A kraft recipe I have been using for years. It is simple and delicious! Ingredients:
(1/2 of 8-oz. pkg.) philadelphia cream cheese, softened |
3 tbsp. dry sherry |
1-1/2 cups kraft shredded low-moisture part skim mozzarella cheese |
1 can (6 oz.) crabmeat, drained, flaked |
1/4 cup chopped roasted red peppers |
2 tbsp. chopped fresh parsley |
1/4 tsp. black pepper |
assorted veggies, crackers or use corn chips (scoops work well) |
Directions:
1. BEAT cream cheese and sherry in large bowl with electric mixer on medium speed until well blended. Add shredded cheese, crabmeat, red peppers, parsley and black pepper; mix well.
2. PRESS cream cheese mixture firmly into plastic wrap-lined 3-cup mold or bowl; cover. Refrigerate at least 2 hours or until firm.
3. UNMOLD crab spread onto serving plate. Sprinkle with the remaining mozzarella cheese; press into crab spread to secure. Serve with veggies crackers or corn chips.
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