Crab Dip to Make Ahead
It tasty great and your guests and family will surly want the recipe for this one...it can be made 2 days ahead of time...how sweet is that!
This is my cousin Mary's idea that I have tweaked a bit.She doesn't like onion, but I do and I like to add the gelatin, just to give it that non runny texture after it sits awhile. I think you will like this.
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- 1/2 lb
- cooked crab meat or 6 ounce can, drained well
- 8 oz
- package cream cheese, cut into chunks
- 10 3/4 oz
- can cream of shrimp or cream of mushroom soup, undiluted
- 2 1/2 tsp
- unflavored gelatin- 1 packet
- 1/2 c
- 1/2 c
- sliced green onions
- 1/2 c
- chopped celery
- serve with
- assorted crackers
1Light oil a 4 cup bowl or mold, if you desire and set aside. Carefully clean the crab meat or any shells or cartilage.
2In a medium saucepan over medium-low heat, combine cream cheese and undiluted soup; stir until well blended.
Sprinkle gelatin over mixture; stir until well blended.
Stir in mayonnaise until mixed in.Don't let mixture boil. Remove from heat. Stir in onions and celery to distribute evenly.
3Pour crab mixture into the prepared bowl or mold and chill at least 6 hours or overnight.
To serve spoon onto serving plate and sprinkle with Old Bay seafood seasoning and a lemon twist.
4If using a mold:
To unmold, dip mold into warm water, being careful not to let water get into mold. Invert onto a serving plater and serve as above with assorted crackers.