Holiday Crab Spread

3 1/2 cups spread or 28 servings, 2 tablespoons spread and 5 crackers each

4 ounces (1/2 of 8 ounce package) PHILADELPHIA Cream Cheese, softened
3 tablespoons dry sherry
1 1/2 cups KRAFT Shredded Mozzarella Cheese
1 can (6 ounces) crabmeat, drained, flaked
1/4 cup chopped roasted red peppers
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper SOCIABLES Savory Crackers

BEAT cream cheese and sherry in large bowl with electric mixer on medium speed until well blended. Add shredded cheese, crabmeat, red peppers, parsley and black pepper; mix well.

PRESS cream cheese mixture firmly into plastic wrap-lined 3-cup mold or bowl; cover. Refrigerate at least 2 hours or until firm.

UNMOLD crab spread onto serving plate. Sprinkle with the remaining mozzarella cheese; press into crab spread to secure. Serve with the crackers.

Substitute:
Substitute 1 can (6 ounces) shrimp, drained and finely chopped, for the crabmeat.

Substitute milk for the sherry.

Hot Crab Spread:
Prepare as directed, spooning into 1-quart ovenproof dish instead of mold. Bake at 350 degrees F for 15 minutes or until heated through. Sprinkle with remaining mozzarella cheese. Garnish with additional chopped red peppers and parsley. Serve with crackers as directed.

Nutritional Information: Calories 110 Total fat 6 g Saturated fat 2 g Cholesterol 10 mg Sodium 230 mg Carbohydrate 9 g Dietary fiber 1 g Sugars 1 g Protein 4 g Vitamin A 4 %DV Vitamin C 4 %DV Calcium 8 %DV Iron 4 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.