San Francisco Crab Dip

Name: San Francisco Crab Dip
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings.
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

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

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. Remove from heat and stir in mayonnaise.
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.

Originally published as San Francisco Crab Dip in Taste of Home Cooking School Brand Name Cookbook Fall 2009

Reviews

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MAZZI1989

Apr 6, 2011

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

Dec 27, 2010

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.