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Crab Appetizer Mold

Crab Appetizer Mold
This easy dish is ideal for parties. It is a true indulgence.—Kathi Mulchin, Salt Lake City, Utah
18 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 3 tablespoons cold water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup mayonnaise
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 2 celery ribs, finely chopped
  • 4 green onions, finely chopped
  • Assorted crackers

Directions

  • In a small microwave-safe bowl, sprinkle gelatin over cold water; let
  • stand for 1 minute. Microwave, uncovered, on high for 20 seconds.
  • Stir; let stand for 1 minute or until gelatin is completely
  • dissolved.
  • In a large saucepan, combine the soup, cream cheese, mayonnaise and
  • gelatin. Cook and stir over medium heat for 5-7 minutes or until
  • smooth. Remove from the heat; stir in the crab, celery and onions.
  • Transfer to a 5-cup ring mold coated with cooking spray. Cover and
  • refrigerate for 4 hours or until set. Unmold onto a serving platter;
  • serve with crackers.
  • Yield: 4-1/2 cups.
© Taste of Home 2013

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Crab Appetizer Mold (continued)

Nutrition Facts: 1/4 cup (calculated without crackers) equals 151 calories, 14 g fat (4 g saturated fat), 32 mg cholesterol, 262 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.
© Taste of Home 2013