If you’re a seafood lover, then you’re sure to love this spread.
Mom has made this dish to serve at family gatherings and holiday celebrations for about 40 years. She doesn’t recall how she came upon this recipe, but we’re glad she did. We call it a mold because it has the thick consistency of a spread, unlike that of a traditional chip or vegetable dip. Mom uses a decorative mold whenever she makes this dish, but I generally use a small bowl.
Use either crab or shrimp in this dish. You won’t be disappointed with either choice.
Crab Mold Recipe
- 1 envelope unflavored gelatin
- ½ cup cream of mushroom soup
- 1 8 ounce package cream cheese
- ½ cup mayonnaise
- ½ cup grated onion
- ½ cup finely chopped celery
- 1½ cups crab meat or shrimp
- Salt & pepper
- Dissolve gelatin in 1/8 cup of water.
- Heat soup until warm, about 2 or 3 minutes. Remove from heat; add dissolved gelatin and cream cheese. Stir until smooth.
- Add remaining ingredients, and add salt and pepper as desired. Mix well. Pour mixture into a well-buttered mold or bowl. Refrigerate for six hours or longer. To remove the spread from the mold, flip the mold or bowl upside down and rest on a serving dish. The mold will separate from the spread in a minute or so. Serve with crackers.