Phyllis Mccole’S Crab Mold
📜 Collection: Gail Collection | ✍️ Attribution: Phyllis McCole | 📂 Category: Appetizers A classic, savory molded crab dip from a 1986 recipe. This elegant appetizer combines tender crab meat, rich cream cheese, and crisp vegetables in a smooth gelatin base, perfect for holiday gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | 2 hours (Chilling) | 12–16 Servings |
🔪 Key Equipment
- Large mixing bowl
- Small mixing bowl
- Small saucepan
- Decorative mold (approx. 4-5 cup capacity)
- Rubber spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (6-8 oz) can | Crab Meat | drained and flaked |
| 8 Ounces | Cream Cheese | softened |
| 1 Cup | Mayonnaise | room temperature |
| 1 (10.5 oz) can | Cream of Mushroom Soup | undiluted |
| 2 Packages | Knox Gelatin | unflavored |
| 2 Tablespoons | Cold Water | for blooming gelatin |
| 1 Cup | Celery | finely chopped |
| ½ Cup | Onion | finely chopped |
| As needed | Cooking Spray | non-stick, for the mold |
Instructions
Step 1: Prepare the Base
- In a large bowl, combine the softened 8 ounces cream cheese and 1 cup mayonnaise. Mix thoroughly until completely smooth and free of lumps.
- Stir in the 1 cup finely chopped celery, ½ cup finely chopped onion, and the 1 (6-8 oz) can drained, flaked crab meat until evenly distributed. Set aside.
Step 2: Dissolve the Gelatin
- In a small bowl, sprinkle the 2 packages Knox gelatin over the 2 tablespoons cold water. Let it stand for 1 to 2 minutes to soften and bloom.
- In a small saucepan, gently heat the 1 (10.5 oz) can cream of mushroom soup over low heat until warm and steaming, but do not let it boil.
- Add the softened gelatin mixture to the warm soup and stir constantly until the gelatin is completely dissolved and the mixture is silky smooth.
- Remove the soup from the heat and allow it to cool to room temperature.
Step 3: Combine, Mold, and Chill
- Pour the cooled soup mixture into the large bowl with the cream cheese mixture. Stir until everything is thoroughly blended and uniform in color.
- Lightly coat a decorative mold with non-stick cooking spray.
- Pour the final mixture into the prepared mold and refrigerate for at least 2 hours, or until fully set, firm, and slightly springy to the touch.
- To serve, carefully run a thin knife around the edges, unmold onto a serving platter, and accompany with crackers.
💡 Make-Ahead & Storage: This mold can be prepared up to 24 hours in advance. Keep refrigerated in the mold until just before serving to maintain its shape.
Original Recipe Scan
