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.
1/2 lbcooked crab meat or 6 ounce can, drained well
8 ozpackage cream cheese, cut into chunks
10 3/4 ozcan cream of shrimp or cream of mushroom soup, undiluted
2 1/2 tspunflavored gelatin- 1 packet
1/2 csliced green onions
1/2 cchopped celery
serve withassorted crackers
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.