Gourmet Crab Ring

Name: Gourmet Crab Ring
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 170 grams can crabmeat, drained, flaked; 454 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 2 Tbsps dry sherry; 59 milliliters chopped fresh parsley, divided; 1 teaspoon KNOX Unflavored Gelatine; 0 teaspoons ground black pepper; 57 grams jar diced pimentos, drained; 0 teaspoons seasoned salt; 59 milliliters cold water

If 52 cents per serving falls in your budget, Gourmet Crab Ring might be an excellent gluten free, primal, and pescatarian recipe to try. This recipe makes 20 servings with 87 calories, 3g of protein, and 8g of fat each. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes. Head to the store and pick up seasoned salt, pimentos, knox gelatine, and a few other things to make it today.

Instructions

Sprinkle gelatine over water in small saucepan; let stand 2 minutes to soften. Cook on low heat until gelatine is completely dissolved, stirring constantly.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Pour into large bowl of electric mixer.

Equipment you will use

Hand Mixer

Bowl

Add cream cheese; beat on low speed until well blended.

Ingredients you will need

Cream Cheese

Add sherry, seasoned salt and pepper; mix well. Stir in crabmeat, pimientos and 2 Tbsp. of the parsley.

Ingredients you will need

Salt And Pepper

Pimiento

Crabmeat

Parsley

Sherry

Pour into 3-cup ring mold. Refrigerate 4 hours or until set. Unmold onto serving platter.

Sprinkle with remaining 2 Tbsp. parsley.

Ingredients you will need

Parsley

Equipment

Sauce Pan

Hand Mixer

Bowl

Ingredients

Servings:

170grams

can crabmeat, drained, flaked 454grams

pkg. each) PHILADELPHIA Cream Cheese, softened 2Tbsps

dry sherry 59milliliters

chopped fresh parsley, divided 1teaspoon

KNOX Unflavored Gelatine 0teaspoons

ground black pepper 57grams

jar diced pimentos, drained 0teaspoons

seasoned salt 59milliliters

cold water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.