Crab Appetizer Mold Recipe

5 3 3
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Crab Appetizer Mold Recipe

Read Reviews
5 3 3
Publisher Photo
This easy dish is ideal for parties. It is a true indulgence.—Kathi Mulchin, Salt Lake City, Utah
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 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.
Originally published as Crab Appetizer Mold in Light & Tasty

Nutritional Facts

1/4 cup: 168 calories, 15g fat (4g saturated fat), 36mg cholesterol, 291mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Crab Appetizer Mold in Light & Tasty

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Loveflower User ID: 8211928 217818
Reviewed Jan. 14, 2015

"Perfect! It tasted just like the one one my mom used to make! I used the new Philadelphia cream cheese with jalape?os for an added kick! I awesome!"

MY REVIEW
binkus User ID: 2725700 99077
Reviewed Jan. 29, 2014

"I love this dip, only I use cream of shrimp soup instead of cream of mushroom unless I m making a large mold in which case I double the recipe and use cream of mushroom and a can of cream of shrimp."

MY REVIEW
jber14991 User ID: 5536513 167248
Reviewed Oct. 27, 2013

"I made this recipe year's ago for a get together. Everyone loved it. I borrowed the Taste of Home booklet to a friend & unfortunately it was never returned. I have been looking for this recipe since. I'm making it for a potluck, and can't wait to eat it!"

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