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San Francisco Crab Dip

Total Time

Prep/Total Time: 20 min. + chilling

Makes

6-8 servings

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

  1. In a saucepan, combine soup and cream cheese; cook and stir over medium heat until smooth. Remove from heat and stir in mayonnaise.
  2. 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.

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