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.
