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 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.
prep time20 Min
Ingredients For crab dip to make ahead
cooked crab meat or 6 ounce can, drained well
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
sliced green onions
How To Make crab dip to make ahead
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.
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