1 tsp. unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkg. cream cheese, softened
3/4 tsp. seasoned salt
1 (2 oz.) jar pimentos, sliced, drained & chopped
1 (6 oz.) pkg. frozen King crabmeat or 7 oz. fresh crabmeat cut up & drained
1/8 tsp. ground black pepper
1/4 c. snipped parsley

Sprinkle gelatin over water to soften, stir over hot water until dissolved. Beat into cream cheese until smoothed. Stir in next 5 ingredients with 2 tablespoons parsley. Use 3 cup ring mold. Refrigerate 4 hours or until set.

Turn on platter and garnish with remaining parsley and pieces of crabmeat. Serve with crackers. Yields 3 cups spread.