A classic, savory molded crab dip from a 1986 recipe. This appetizer combines crab meat, cream cheese, and crisp vegetables in a gelatin base, perfect for parties.
Author
Phyllis McCole
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (6-8 oz) can | Crab Meat, drained and flaked |
| 8 Ounces | Cream Cheese, softened |
| 1 Cup | Mayonnaise |
| 1 (10.5 oz) can | Cream of Mushroom Soup |
| 2 Packages | Knox Gelatin (Unflavored) |
| 2 Tablespoons | Cold Water |
| 1 Cup | Finely Chopped Celery |
| ½ Cup | Finely Chopped Onion |
Instructions
- In a large bowl, combine the softened cream cheese and mayonnaise. Mix until smooth.
- Stir in the finely chopped celery, finely chopped onion, and the drained, flaked crab meat. Set aside.
- In a small bowl, sprinkle the two packages of gelatin over the 2 tablespoons of cold water. Let it stand for a minute to soften.
- In a small saucepan, gently heat the can of mushroom soup over low heat until warm. Do not let it boil.
- Add the softened gelatin mixture to the warm soup and stir constantly until the gelatin is completely dissolved.
- Remove the soup from the heat and allow it to cool to room temperature.
- Pour the cooled soup mixture into the large bowl with the cream cheese mixture. Stir until everything is well-blended.
- Lightly coat a mold with non-stick cooking spray.
- Pour the final mixture into the prepared mold and chill for at least 2 hours, or until fully set.
- To serve, unmold onto a platter and serve with crackers.
