Cajun Crabmeat Mold                   
Source: Betty Crocker's Cookbook, 6th Edition

16 ounces cream cheese, softened
2 tablespoons dairy sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground thyme
1 cup cooked crabmeat
1/4 cup finely chopped green pepper
Rye crackers

Beat all ingredients except crabmeat, green pepper and crackers in a 2 1/2  quart bowl on medium speed until well blended, about 1 minute. Stir in  crabmeat and green pepper. Line a deep 1 1/2 pint bowl with plastic wrap;  press mixture in bowl. Cover and refrigerate until firm, about 3 hours.

Un-mold on serving plate; remove plastic wrap. Garnish with chili peppers if  desired.
Serve with crackers.