Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Rye | 1 slice (32g) | 83 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dairy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 oz cream cheese, softened
- 2 tbsp dairy sour cream
- ½ tsp salt
- ½ tsp paprika
- ½ tsp ground red pepper
- ¼ tsp garlic powder
- ¼ tsp ground thyme
- 1 cup cooked crabmeat
- ¼ cup finely chopped green pepper
- rye crackers
Directions
Beat all ingredients except crabmeat, green pepper and crackers in a 2½ quart bowl on medium speed until well blended, about 1 min.
Stir in crabmeat and green pepper.
Line a deep 1½ pint bowl with plastic wrap; press mixture in bowl.
Cover and refrigerate until firm, about 3 hrs.
Unmold on serving plate; remove plastic wrap.
Garnish with chili peppers if desired.
Serve with crackers.
Category:Cathy's Recipes
Category:Cream cheese Recipes
Category:Sour cream Recipes
Category:Crab Recipes
Category:Green bell pepper Recipes