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San Francisco Crab Dip Recipe

Photo by: Gallo® Family Vineyards San Francisco Crab Dip Recipe

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Pair with Gallo® Family Vineyards Sonoma Reserve Pinot Gris—Taste of Home Cooking School

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San Francisco Crab Dip Recipe

Prep/Total Time: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

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

Directions

In a saucepan, combine soup and cream cheese; cook and stir over medium heat until smooth.
Meanwhile in a small bowl, sprinkle gelatin over hot water. Let stand 5 minutes or until dissolved. Add gelatin to hot soup mixture; stir until dissolved. Add onions, celery and crab; stir to combine. Transfer to a serving bowl. Cover and chill for 2-3 hours or until set. Serve with crackers. Yield: 6-8 servings.

Originally published as San Francisco Crab Dip in Taste of Home Cooking School Collection Fall 2009, p33

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Reviews for San Francisco Crab Dip (2)

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San Francisco Crab Dip

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Reviewed on Apr. 06, 2011 by MAZZI1989

My mom used to make this for us all the time when we were kids and when we had parties. Family favorite!

Reviewed on Dec. 27, 2010 by BettyBoopAlaska

I made this dip for Christmas Dinner Appetizer and it was wonderful. Added an extra can of crab, three celery ribs and a jar of diced pimento for color. Everyone went crazy over it. Definitely will make again but probably will only use one bunch of onion and will add a nice pinch of cayenne pepper. Unmolded on an appetizer plate it made a beautiful presentation.