Crab Appetizer Mold Recipe

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Crab Appetizer Mold Recipe

Read Reviews

This easy dish is ideal for parties. It is a true indulgence.—Kathi Mulchin, Salt Lake City, Utah

Recommended: Throw the Ultimate Vintage Dinner Party

MAKES:

18 servings

TOTAL TIME:

Prep: 30 min. + chilling

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VERIFIED BY Taste of Home Test Kitchen

Healthy Quick

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.

Ingredients
Directions

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

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

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Reviews forCrab Appetizer Mold

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MY REVIEW

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!"