Easy Street Crab Dip
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Check out my Appetizer Recipes and Crab Recipes for more great cooking ideas. Easy Street Crab Dip
1/2 pound cooked crab meat or 1 (6-ounce)
can crab meat, drained Lightly oil a 4-cup mold and set aside. Carefully clean the crab meat of any shells or cartilage. In a medium saucepan over medium-low heat, combine cream cheese and mushroom soup; stir until well blended. Sprinkle gelatin over mixture; stir until well blended. Stir in mayonnaise until well blended (do not let mixture boil). Remove from heat. Pour crab mixture into prepared mold and refrigerate at least 6 hours or overnight. To unmold, briefly dip mold in hot water, being careful not to let water run into the mold. Invert onto a serving platter and serve with assorted crackers. Makes 10 servings.
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