Holiday Crab Spread recipe

4-ounces (1/2 of 8-ounce package) Philadelphia Cream Cheese, softened
3 tablespoons dry sherry or milk
1 (8-ounce) package Kraft Shredded Mozzarella Cheese, divided use
1 (6-ounce) can crabmeat, drained, flaked
1/4 cup chopped roasted red peppers
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper Sociables Savory Crackers

1. Beat cream cheese and sherry with electric mixer on medium speed until creamy.

2. Add 2 cups of the mozzarella cheese, crabmeat, red peppers, parsley and black pepper; mix well.

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

4. Unmold onto serving plate. Sprinkle with remaining mozzarella cheese; press into mold to secure.

5. Serve with crackers for spreading.

Makes 28 servings.

Great Substitute: Substitute 1 (6-ounce) can shrimp, finely chopped, for the crabmeat.

Variation: Crab spread can also be served warm. Prepare as directed, spooning into 1-quart ovenproof dish instead of mold. Bake at 350 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.

Nutrition: (per serving) Calories 120; Total fat 6g; Saturated fat 2.5g; Cholesterol 15mg; Sodium 240mg; Carbohydrate 10g; Dietary fiber 1g; Sugars 1g; Protein 4g

Vitamin A 6%DV; Vitamin C 4%DV; Calcium 10%DV; Iron 4%DV

Recipe and photograph provided courtesy of Kraft Foods.