Crab Dip to Make Ahead

★★★★★ 1 Review
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By Pat Duran
from Las Vegas, NV

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.

VIDEO PLAYER
serves about 10
prep time 20 Min
method Refrigerate/Freeze

Ingredients

  •   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
    mayonnaise
  •   1/2 c
    sliced green onions
  •   1/2 c
    chopped celery
  •   serve with
    assorted crackers

How To Make

  • 1
    Light oil a 4 cup bowl or mold, if you desire and set aside. Carefully clean the crab meat or any shells or cartilage.
  • 2
    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.
  • 3
    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.
  • 4
    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.