Preparation:
Combine cream cheese, sour cream, salt, paprika, cayenne, garlic, and thyme in a food processor process to a smooth puree fold in crab and bell peppers line a pate mold with plastic wrap spoon crab mixture into mold, pack tightly cover and chill for 4-48 hours unmold onto a serving platter garnish with chiles serve slightly chilled, with crackers and breads to the side |
