Special Day Crab Mold recipe

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Ingredients

1 cup chopped celery
4 green onions, chopped
2 (6 ounce) cans crabmeat, drained and flaked
1 (.25 ounce) envelope unflavored gelatin
3 tablespoons cold water
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 teaspoon Worcestershire sauce, or to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

Nutrition Info

184.3 calories
carbohydrate: 2.7 g
cholesterol: 33.7 mg
fat: 17.1 g
fiber: 0.2 g
protein: 5.6 g
saturatedFat: 5 g
servingSize: -
sodium: 316.8 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process celery, green onions, and crab in a food processor until finely chopped, about 30 seconds. Sprinkle gelatin over cold water in a small bowl, let stand until softened, about 10 minutes.

  2. Bring chicken soup to a simmer in a saucepan over medium-low heat, stir gelatin mixture into soup, dissolving completely. Remove from heat and cool until slightly warm. Stir cream cheese and mayonnaise into soup mixture until smooth, stir Worcestershire sauce and hot sauce into soup mixture.

  3. Pour soup mixture into food processor with crab mixture and process until smooth, about 1 minute. Pour into a 5-cup mold. Chill in refrigerator until set, about 4 hours.

Recipe Yield

16 servings

Recipe Note

I bring this crab mold every Christmas and it doesn't last long. I have served it with saltine crackers and cocktail rye bread, but you can use whatever you'd like.

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