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San Francisco Crab Dip

 San Francisco Crab Dip
Pair with Gallo® Family Vineyards Sonoma Reserve Pinot Gris—Taste of Home Cooking School
6-8 ServingsPrep/Total Time: 20 min. + chilling


  • 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


  • 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.