Sprinkle gelatine over water in small saucepan; let stand 2 minutes to soften. Cook on low heat until gelatine is completely dissolved, stirring constantly. Pour into large bowl of electric mixer.
Add cream cheese; beat on low speed until well blended. Add sherry, seasoned salt and pepper; mix well. Stir in crabmeat, pimientos and 2 Tbsp. of the parsley.
Pour into 3-cup ring mold. Refrigerate 4 hours or until set. Unmold onto serving platter. Sprinkle with remaining 2 Tbsp. parsley.
Savor every bite of this tasty dip, but watch your portion size.
Substitute 1 pkg. (6 oz.) frozen crabmeat, thawed, for the canned crabmeat.
How to Unmold Crab Ring
Dip mold quickly in warm water; loosen crab ring from side of mold with tip of knife. Invert onto platter.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings, 2 Tbps. each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.