1 tsp. unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkg. cream cheese, softened
2 tbsp. cooking sherry
3/4 tsp. seasoned salt
1 (2 oz.) jar pimentos, drained, chopped
1 (6 oz.) pkg. frozen crab meat, drained, cut up
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 3-cup ring mold. Refrigerate at least 4 hours or until set.

To serve, turn out on plate. Garnish with remaining parsley. Serve with crackers. Makes 3 cups.