Crab Dip to Make Ahead

Pat Duran


This is a very easy crab dip and it look great on the buffet table or watching the football game!
It tasty great and your guests and family will surly want the recipe for this can be made 2 days ahead of 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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about 10


20 Min




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

Directions Step-By-Step

Light oil a 4 cup bowl or mold, if you desire and set aside. Carefully clean the crab meat or any shells or cartilage.
In 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.
Pour 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.
If 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.

About this Recipe

Main Ingredient: Seafood
Regional Style: American