How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gourmet Crab Ring?

You need 9 ingredients. The key ingredients include: 1 tsp. unflavored gelatin, 1/4 c. cold water, 2 (8 oz.) pkg. cream cheese, softened, 2 Tbsp. cooking sherry, and more.

Is Gourmet Crab Ring suitable as seafood?

Yes, Gourmet Crab Ring falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Gourmet Crab Ring?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gourmet Crab Ring Recipe

Name: Gourmet Crab Ring
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. unflavored gelatin; 1/4 c. cold water; 2 (8 oz.) pkg. cream cheese, softened; 2 Tbsp. cooking sherry; 3/4 tsp. salt; 1 or 2 (6 oz.) pkg. frozen crab meat; 1/8 tsp. black pepper; 2 finely chopped green onions; 1/4 c. chopped parsley

Try this homemade Gourmet Crab Ring recipe the whole family will love. Made with unflavored gelatin, cold water, cream cheese and cooking sherry. Easy s…

This Gourmet Crab Ring relies on simple, everyday ingredients such as unflavored gelatin, cold water, cooking sherry and salt. It comes together quickly and makes 4 servings, at about 196 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 tsp. unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkg. cream cheese, softened
2 Tbsp. cooking sherry
3/4 tsp. salt
1 or 2 (6 oz.) pkg. frozen crab meat
1/8 tsp. black pepper
2 finely chopped green onions
1/4 c. chopped parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
196 kcal
Category
Seafood

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