16 oz cream cheese, softened
2 tbsp dairy sour cream
1/2 tsp salt
1/2 tsp paprika
1/2 tsp ground red pepper
1/4 tsp garlic powder
1/4 tsp ground thyme
1 cup cooked crabmeat
1/4 cup finely chopped green pepper
1 rye crackers
Directions
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
Servings: 3 cups
Cajun Crabmeat Mold Recipe brought to you by Recipe Ideas
Categories: Cajun; Crab; Fish; Meat; Seafood
The History of Recipes
Historians have traced the existance of recipes way back into the distant past, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
As our culinary historical trip moves on a few more years there are a couple of books published in the 14th Century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that we all know today, but rather descriptions of the types of meals prepared by the cooks of the nobility of that period. By the arrival of the 20th century, recipe books are starting to become popular as a result of increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Cajun Crabmeat Mold recipe.
