Makeover Crab Appetizer Mold

Name: Makeover Crab Appetizer Mold
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4-1/2 cups.
Ingredients: 1 envelope unflavored gelatin; 3 tablespoons cold water; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted; 1 package (8 ounces) reduced-fat cream cheese, cubed; 1 cup fat-free mayonnaise; 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 2 celery ribs, finely chopped; 3 green onions, finely chopped; Assorted crackers

The delicate flavors of crab and green onion come through in each bite of this elegant dish from Kathi Mulchin of Salt Lake City, Utah.

Ingredients

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

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1/4 cup: 72 calories, 4g fat (2g saturated fat), 28mg cholesterol, 294mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

Originally published as Makeover Crab Mouse in Light & Tasty December/January 2008

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Vermonter01

Aug 28, 2012

This has been a favorite in our family for more years than I can remember. It is always a hit and the only change I made over the years is to use 'artificial' crab in place of the canned. This allows those will allergies to shell fish to enjoy with everyone else.