Gourmet Crab Ring

• 1 Teaspoon Unflavored Gelatine
• 1/4 cup cold water
• 2 (8-ounce) packages cream cheese, softened
• 2 tablespoons dry sherry
• 1/4 teaspoon seasoned salt
• 1 (2-ounce) jar diced pimientos, drained
• 1 (6-ounce) can or frozen package crab meat, thawed, drained and flaked
• 1/8 teaspoon ground black pepper
• 4 tablespoons chopped parsley, divided parsley sprigs, for garnish
• Snack Crackers

Sprinkle gelatine over cold water in small saucepan to soften; let stand 2 minutes. Heat over low heat until dissolved, stirring constantly. Mix dissolved gelatine and cream cheese in large bowl with mixer at low speed until smooth. Stir in sherry, seasoned salt, pimientos, crab meat, pepper and 2 tablespoons chopped parsley. Pour into 3-cup ring mold. Refrigerate 4 hours or until set. Dip mold quickly in warm water; loosen sides of mold with tip of knife. Invert onto platter. Garnish with remaining chopped parsley. Place parsley sprigs in center. Serve with crackers.