A classic retro-style party appetizer, this molded crab dip is a savory blend of crab, cream cheese, and crisp vegetables, set with gelatin into a beautiful shape. Perfect for serving with crackers at any gathering.
Author
Sarah Hensley
Recipe
| Measurements | Ingredients |
|---|---|
| 2 (6 oz) cans | Crab Meat (or Tuna/Shrimp), drained |
| 1 (8 oz) package | Cream Cheese, softened |
| 1 cup | Mayonnaise |
| 1 (10.5 oz) can | Cream of Mushroom Soup |
| 2 packages | Plain Gelatin (Unflavored) |
| 1/4 cup | Cold Water |
| 1 cup | Finely Chopped Celery |
| 1/2 cup | Finely Chopped Green Onions |
Instructions
- In a large bowl, beat the softened cream cheese with a mixer until smooth. Add the mayonnaise, drained crab meat, finely chopped celery, and finely chopped green onions. Mix until well combined.
- In a small bowl, sprinkle the two packages of gelatin over the 1/4 cup of cold water. Let it stand for 1-2 minutes to soften or “bloom.”
- In a small saucepan, heat the cream of mushroom soup over low heat until warm. Do not boil.
- Add the softened gelatin mixture to the warm soup. Stir constantly until the gelatin is completely dissolved.
- Remove the soup mixture from the heat and set it aside to cool to room temperature.
- Once cooled, pour the soup mixture into the large bowl with the cream cheese mixture. Stir until everything is thoroughly blended.
- Lightly coat a 4- to 5-cup mold with non-stick cooking spray.
- Pour the final mixture into the prepared mold.
- Refrigerate for at least 4 hours, or overnight, until the dip is completely firm.
- To serve, briefly dip the bottom of the mold in warm water, then invert it onto a serving platter. Serve with Ritz Crackers or Wheat Thins.
