San Francisco Crab Dip
TOTAL TIME: Prep/Total Time: 20 min. + chilling
YIELD: 8 servings.
Pair with Gallo® Family Vineyards Sonoma Reserve Pinot Gris—Taste of Home Cooking School
Ingredients
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 package (8 ounces) cream cheese, softened
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1 cup mayonnaise
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1 envelope envelope unflavored gelatin
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2 tablespoons hot water
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2 bunches green onions, chopped
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2 celery ribs, finely chopped
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2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
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Assorted crackers
Directions
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1.
In a saucepan, combine soup and cream cheese; cook and stir over medium heat until smooth. Remove from heat and stir in mayonnaise.
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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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