1 tsp. unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkgs. cream cheese, softened
2 tbsp. cooking sherry (optional)
1 (2 oz.) jar pimentos, chopped &
drained
1 (6 oz.) pkg. frozen crabmeat,
thawed, drained & cut up
3/4 tsp. seasoned salt
1/8 tsp. black pepper
1/4 c. snipped parsley
Sprinkle gelatin over water to soften. Stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons parsley. Pour into a mold. Refrigerate at least 4 hours, or until set. To serve, turn out on plate. Garnish with remaining parsley. Makes 3 cups spread.
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