Gourmet Crab Ring
Serving Size / Yield
- 1 envelope unflavored gelatin
- 1/4 C. cold water
- 1 8-oz. pkgs. cream cheese, softened
- 2 Tbs. dry sherry
- 2 6-oz. pkgs. frozen crab meat, thawed
Sprinkle gelatin into 1/4 C. water. Stir and let stand for one minute to soften. Cook over boiling water for 2 minutes until gelatin is completely dissolved. Beat cream cheese in small electric mixer bowl until creamy. Add dissolved gelatin and beat until well blended. Stir in remaining ingredients, except parsley and crackers. Pour into a 3-cup well-greased ring mold. Refrigerate at least 4 hours. Unmold on platter, garnish and serve with crackers.