Crab Mold Spread Recipes

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CRAB MOLD (CRAB DIP)



Crab Mold (Crab Dip) image

This was always on our holiday tables with the chips, dips and snacks and mom took it to parties all the time. I love the flavor and creamyness. For me it tastes best on snack crackers like Ritz.

Provided by Laurie Colvin

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 7

1 pkg unflavored gelatin
1 pkg cream cheese (8oz. pkg.)
1 c celery, finely diced
1 can(s) crab (7oz. canned or fresh or 7oz. of immatation crab)
1 can(s) cream of mushroom soup (10.5 oz can)
1 c mayonnaise
2 green onions, finely chopped

Steps:

  • 1. Heat mushroom soup and cream cheese in a sauce pan, stirring until smooth. Remove from heat. Add mayonnaise. Dissolve gelatin in 3 Tbsps. very hot water and stir immediately into mixture. Mix very well. Stir in celery, onion and crab (crab should be diced fairly fine).Pour into a mold or 2-lb. container. Refrigerate over night. To unmold, dip in hot water just below rim for a few seconds. Place plate or serving tray over top of container and invert quickly.

CRAB APPETIZER MOLD



Crab Appetizer Mold image

This easy dish is ideal for parties. It is a true indulgence.-Kathi Mulchin, Salt Lake City, Utah

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 9

1 envelope unflavored gelatin
3 tablespoons cold water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 cup mayonnaise
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 celery ribs, finely chopped
4 green onions, finely chopped
Assorted crackers

Steps:

  • In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved., In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions., Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers. ,

Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

SHRIMP OR CRAB MOLD



Shrimp or Crab Mold image

Make and share this Shrimp or Crab Mold recipe from Food.com.

Provided by Gingerbear

Categories     Spreads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of mushroom soup
8 ounces Philadelphia Cream Cheese, softened
1 (1/4 ounce) envelope unflavored gelatin, softened in
1/4 cup water
1 bunch green onion, chopped
3 lbs cooked shrimp, coarsely chopped or 1 lb crabmeat
1 cup mayonnaise
1 tablespoon lemon juice
Tabasco sauce, to taste

Steps:

  • Heat soup, undiluted, and mix in the cream cheese.
  • Stir in softened gelatin and blend well.
  • Fold in remaining ingredients and pour into a lightly-oiled mold.
  • Chill until firm and serve with your favorite crackers.

Nutrition Facts : Calories 281.5, Fat 15.9, SaturatedFat 5.8, Cholesterol 246.7, Sodium 615.7, Carbohydrate 7.7, Fiber 0.3, Sugar 1.9, Protein 26.4

SAN FRANCISCO CRAB DIP



San Francisco Crab Dip image

Pair with Gallo® Family Vineyards Sonoma Reserve Pinot Gris-Taste of Home Cooking School

Provided by Taste of Home

Time 20m

Yield 6-8 servings.

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts :

CRAB /SHRIMP DIP OR MOLD



Crab /Shrimp Dip or Mold image

This is a recipe that my sister, Garnet has made for years. It is really good and tasty and can be easily changed from a spoonable dip to a molded salad. Cooking time is chilling time. I decided to add a note here to encourage others to try this wonderful recipe. I recently hosted a wedding shower for my future DIL. I added 2 envelopes of Knox gelatin dissolved in about 1/4 cup of water so that the consistency would be good on Crescent Rolls for sandwiches. It was the hit of the party. Everyone loved it.

Provided by CarrolJ

Categories     Crab

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 13

8 ounces cream cheese, softened
8 ounces mayonnaise (Hellman's or Best Foods preferred)
1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon msg
1/4 teaspoon onion powder
3 dashes Worcestershire sauce
1 cup chopped celery
2 green onions, chopped (scallion style)
3 (4 ounce) cans crab (or both) or 3 (4 ounce) cans shrimp, drained but saving the liquid in a separate container (or both)
4 (1/4 ounce) envelopes unflavored gelatin, with (optional)
4 tablespoons cold water, until softened, then microwave until a few seconds to dissolve (optional)

Steps:

  • Combine the first eight ingredients in a mixing bowl and blend well.
  • IF MOLDING mix the gelatin as instructed above and add to the bowl after microwaving.
  • Add 1/2 cup of the crab/shrimp liquid to the bowl and mix.
  • Mix in the celery and onions.
  • Add the crab/shrimp.
  • Refrigerate until well chilled or molded if necessary.
  • NOTE*** You can also make this recipe with imitation crab or shrimp but the flavor will not be as strong since you will not be able to add the canning liquid.

CRAB/SHRIMP MOLD



Crab/Shrimp Mold image

This has been my "go to" recipe for any potluck or dinner party for the past 20 years. It is the "BEST." I always get at least 5 or 6 requests for the recipe. Best of all, it's EASY!

Provided by dallice

Categories     Spreads

Time 25m

Yield 1 mold

Number Of Ingredients 9

8 ounces cream cheese
1 (10 3/4 ounce) can cream of celery soup
1/2 cup diced sweet onion (red)
1/2 cup diced celery
1 cup mayonnaise
1 (1/4 ounce) packet knox unflavored gelatin
1 lb imitation crabmeat or 1 lb bay shrimp
salt and pepper
10 -20 drops hot sauce, to taste

Steps:

  • Heat soup until hot, not boiling.
  • Add cream cheese, stir until blended.
  • Dissolve gelatin in 3 tbsp hot water.
  • Combine gelatin with soup mix.
  • Add remaining ingredients.
  • Pour into oiled mold.
  • Refrigerate overnight.
  • Serve with fresh bagels cut into wedges.

Nutrition Facts : Calories 1491.8, Fat 93.7, SaturatedFat 48.1, Cholesterol 374.3, Sodium 6281.7, Carbohydrate 107.8, Fiber 6.3, Sugar 44.1, Protein 59.3

CRAB SPREAD I



Crab Spread I image

An easy, but filling appetizer for your next party. Serve with small serving knife over assorted crackers.

Provided by L. Gerken

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 5m

Yield 4

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
1 (12 ounce) jar cocktail sauce
1 lemon, juiced

Steps:

  • Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 20.9 g, Cholesterol 99 mg, Fat 20.8 g, Fiber 2.5 g, Protein 14.4 g, SaturatedFat 12.4 g, Sodium 1324.6 mg, Sugar 11.6 g

THE VERY BEST CRAB DIP MOLD



The Very Best Crab Dip Mold image

This is a great as a dip, we actually made it the focus of our main meal. I served this with multi-grain gluten-free crackers, onion crackers, toasted French baguettes and celery sticks. It is hard to stop eating it once you start! This is not your regular boring dip. Fresh, satisfying, light and creamy, I think it would be...

Provided by Maggie M

Categories     Other Snacks

Number Of Ingredients 8

8 oz brick cream philadelphia cheese - not the spreadable kind
1 can(s) cream of mushroom soup - do not dilute
1 c hellman's or best foods real mayonnaise - no substitutions
1 .25 oz envelope unflavored gelatin
1 c finely chopped celery
3/4 c finely chopped red onion yellow or white will work but red has better flavor
8 - 12 oz cooked crab fresh is best - dungeness for best flavor, snow or king work well. thawed frozen is ok as is canned - be sure to dry the crab
cracker of your choice

Steps:

  • 1. Cut cream cheese into about 16 pieces and set aside.
  • 2. Put soup into small saucepan and warm. Do not boil.
  • 3. When soup is warm add the cream cheese and stir until melted.
  • 4. Turn off the heat. Add the mayonnaise to the cream cheese mixture and blend well.
  • 5. Sprinkle gelatin evenly over top of the soup mixture and stir to blend. When gelatin has dissolved remove allow mixture to set and cool to room temperature.
  • 6. When mixture has cooled to room temperature, add remaining ingredients except for crackers and stir to mix well.
  • 7. Pour all into a bowl and chill for at least 8 hours.
  • 8. If you want to have it molded, pour into a pretty shaped bowl like a bundt pan lined with plastic wrap. Place in refrigerator for at least 8 hours before serving. When you are ready to serve flip the bowl upside down onto serving plate and carefully remove plastic wrap.
  • 9. Serve cold with crackers.
  • 10. NOTES: I have made this so many times I can't even tell you! I have used many different brands of soup and I can tell you that Campbell's condensed Cream of Mushroom is the only way to go for best flavor results. I have also made this with other than real mayonnaise and it does not taste right. Using real mayonnaise is a critical choice with this dip and Hellman's or Best Foods are the best choices. The amount of onion and crab are up to you. We prefer a nice strong onion flavor, but if you don't please feel free to reduce the amount of onion. I prefer the flavor of red onion in this recipe, but I have used scallions and they weren't too bad. Now for the crab. I only use real fresh crab and I use a lot of it because it is so danged good. If you don't have access to fresh crab you can use frozen snow or king crab. Be sure to thaw completely and drain well. You can also use canned lump crab .. again .. drain well. and it won't hurt to dab the crab with paper towel to absorb excess moisture. The amount of crab you use is - once again - up to you and your taste. If you like a lot of crab flavor use the higher amount. And one more note ... this is also extremely yummy if you add some shrimp to it! I hope you enjoy this timeless dish.

CRAB MOLD



Crab Mold image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 15 servings as an appetizer

Number Of Ingredients 8

1 1/2 pounds Chesapeake Bay crabmeat
2 (8-ounce) packages cream cheese, softened
1/8 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon crab boil seasoning
1/2 tablespoon lemon juice
2 dashes hot pepper sauce
Garnishes: black olives (used for eyes), crab claws, cocktail sauce (spread over top shell), parsley (place around the crab)

Steps:

  • Place 1 pound of crabmeat in bowl. (The other 1/2 pound is used for garnishing) Add all the remaining ingredients to crabmeat and mix thoroughly. Form the mixture into the shape of the top shell of a crab. Place on your serving dish. Spread cocktail sauce over crab. Sprinkle remaining crabmeat on top of cocktail sauce. Garnish with olives, crab claws and parsley. Serve with crackers.

CRAB MOLD / SPREAD



Crab Mold / Spread image

Delicious spread. This recipe came from one of my sisters and is a family tradition. Cooking time is actually chill time.

Provided by Keolani

Categories     Spreads

Time 12h15m

Yield 24 serving(s)

Number Of Ingredients 6

1 lb imitation crabmeat
1 (10 ounce) can cream of mushroom soup, undiluted
1 cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 (7 g) package unflavored gelatin
1 cup chopped celery

Steps:

  • Sprinkle gelatin over heated soup.
  • Stir to dissolve.
  • Add remaining ingredients.
  • Mix well.
  • Pour into lightly greased jello mold.
  • Refrigerate until set.

CRAB MOLD



Crab Mold image

A cook at the school where I teach first made this and brought it in at Christmas time many years ago. The cook is long gone, but her crab mold is still around and everyone loves it! It's become a school tradition.

Provided by kmdipaolo

Categories     Spreads

Time 20m

Yield 20 serving(s)

Number Of Ingredients 9

8 ounces imitation crabmeat, finely chopped
3/4 cup green onion, finely chopped
1 cup mayonnaise
1 1/2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
3 tablespoons cold water
1 1/2 tablespoons knox gelatin
1 (10 3/4 ounce) can cream of mushroom soup
8 ounces cream cheese

Steps:

  • Mix first five ingredients together.
  • Heat soup and cream cheese together until cheese is melted.
  • Remove from heat, leg stand 5 minutes.
  • Stir into crab mixture.
  • Dissolve gelatine in water; stir into mixture.
  • Pour into mold.
  • Chill at least 4 or 5 hours.

Nutrition Facts : Calories 114.2, Fat 8.9, SaturatedFat 3.3, Cholesterol 17.8, Sodium 324.9, Carbohydrate 5.9, Fiber 0.1, Sugar 1.2, Protein 3.1

CRAB MEAT MOLD



Crab Meat Mold image

This recipe came from my mother in our family cookbook.

Provided by Amy Carter

Categories     Seafood Appetizers

Number Of Ingredients 7

1 8 oz. pkg. cream cheese
1/2 c cream of mushroom soup
1 envelope knox gelatin
1/8 c boiling water
1/2 c mayonnaise
1 can(s) crab meat
1/2 c finely chopped celery

Steps:

  • 1. Over low heat, heat soup and stir in cream cheese till dissolved. Dissolve gelatin in boiling water and add to heated mixture. Pour into mold. Refrigerate.

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