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
Recipes as an idea can be tracked way back into the distant past, at least as far back as pharonic Egypt, and possibly even further. In practice though, mostly, these early records were just very basic hieroglyphic or cunieform recipes for food preparation.
Continuing our culinary historical journey, there are two recipe books published in the 1300s ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that we all know today, but rather descriptions of the types of food on the menus of the rich and wealthy people of that time. When we get to the 20th century, recipe books are in great demand, as a result of more people being able to read, more spare time and having more money. |
We hope you enjoy this Cajun Crabmeat Mold recipe.
