Shrimpcrab Mold Recipes

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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

SHRIMP MOLD



Shrimp Mold image

A great shrimp appetizer! Serve with crackers or toasted French bread.

Provided by B. Gisclair

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Shrimp Dip Recipes

Time 1h25m

Yield 5

Number Of Ingredients 8

1 (10.75 ounce) can condensed tomato soup
2 (.25 ounce) envelopes unflavored gelatin
½ cup cold water
6 ounces cream cheese, softened
1 cup mayonnaise
1 pound cooked shrimp
1 cup minced celery
½ cup green onions, minced

Steps:

  • Heat soup in a small saucepan or in a microwave oven.
  • In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
  • In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
  • Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

Nutrition Facts : Calories 580.8 calories, Carbohydrate 11.4 g, Cholesterol 231.2 mg, Fat 48.8 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 13.2 g, Sodium 924.6 mg, Sugar 5.3 g

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 /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.

SEAFOOD MOLD



Seafood Mold image

Provided by Ava Smith

Categories     Milk/Cream     Blender     Food Processor     Mushroom     Shellfish     Buffet     Cream Cheese     Crab     Shrimp     Spice     Spring     Chill

Yield Makes about 10 servings

Number Of Ingredients 15

2 envelopes plain gelatin
1/2 cup cold water plus additional 1/4 cup
1/2 to 1 tablespoon liquid crab boil
1 pound lump crabmeat or small shrimp (sometimes called salad shrimp; it's okay to use frozen), or 1/2 pound crabmeat and 1/2 pound shrimp, vary to personal preference
1/2 small yellow or white onion
1 green onion
1/4 red bell pepper
4 ounces butter
1 teaspoon Creole seasoning (like Tony Chacherie's)
1 can cream of mushroom soup
1 8-ounce package cream cheese (not low- or nonfat, as the mixture will be too watery)
Worcestershire sauce, to taste
Cilantro, for garnish
Special Equipment
blender or food processor; medium-size mold (approximately 6 cups) or shallow dish

Steps:

  • Dissolve gelatin in 1/2 cup cold water and let sit.
  • Mix liquid crab boil (vary amount according to taste) with 1/4 cup water in small bowl. Soak seafood in crab boil mixture. (If using shrimp, cook until done first, then let soak.)
  • Chop onions and pepper in food processor or blender. Slowly melt butter in skillet and sauté onion and pepper mixture until soft and onions are clear. Remove from pan and set aside.
  • In the same pan used to cook the onions, add soup and cream cheese and melt over low heat until the cream cheese is melted and the mixture is smooth. Cream cheese burns easily, so stir constantly. Add dissolved gelatin and Worcestershire sauce to taste. The mixture will thicken as you stir. Turn off heat.
  • Remove seafood from crab boil mixture, drain, and chop in food processor until smooth. Add to cream cheese mixture. Add onion mixture and mix well. Add Creole seasoning to taste.
  • Pour in mold or shallow dish and refrigerate overnight or at least 3 hours, until thickened (it will set just like Jello).
  • Release mold onto serving platter and garnish with cilantro. Serve.

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.

CHRISTMAS SHRIMP MOLD



CHRISTMAS SHRIMP MOLD image

Been making this for years - did not add horseradish - but the results are spectacular

Provided by Bruce Hoffman

Categories     Seafood Appetizers

Time 1h

Number Of Ingredients 6

2 lb fresh shrimp
1 large aunt lu's lemon
1 oz liquid crab boil
2 c mayo
1 large onion
2 pkg gelatin

Steps:

  • 1. Boil shrimp - peel and devein- chop but leave small hunks
  • 2. mince onion - chop parsley
  • 3. add mayo, onion, parsley, lemon juice, crab boil - mix well
  • 4. add chopped shrimp
  • 5. make gelatin - sprinkle in large bowl of 1/2 cp water - wait 10 minutes - mix well - add water to dissolve add to mold mixxture
  • 6. lightly line bowl with olive oil - add mixture cover and refrigerate

SHRIMP MOLD (NEW ORLEANS STYLE)



Shrimp Mold (New Orleans style) image

My Grandmother's recipe - the best I have had. This is not spicy. ONE NOTE: I never have luck removing things from molds so I always use a decorative serving mold, never messy. Serve with gourmet crackers. You should use seasoned boiled shrimp to add to the flavor. Watch it dissapear! Yummy!

Provided by Kikimony

Categories     < 15 Mins

Time 15m

Yield 1 Mold

Number Of Ingredients 11

1 1/2 cups chopped cooked shrimp (seasoned boiled shrimp, save some liquid)
3/4 cup chopped green onion
3/4 cup chopped celery
1 can tomato soup
8 ounces softened cream cheese
2 tablespoons knox gelatin
1/3 cup shrimp, liquid
1 cup mayonnaise
4 dashes Tabasco sauce
2 dashes Worcestershire sauce
salt

Steps:

  • Bring soup to boil.
  • Dissolve gelatin in shrimp liquid.
  • Add soup to cream cheese and blend until smooth.
  • Add gelatin to soup- mix and add vegetables and mayonnaise.
  • Add seasonings and salt to taste.
  • Pour in greased mold.
  • Cover with Saran Wrap and chill at least 4 hours before serving.
  • (Preferably overnight).

SHRIMP MOLD



Shrimp Mold image

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

Provided by Garnet

Categories     Potluck

Time 3h20m

Yield 24 serving(s)

Number Of Ingredients 8

2 packages knox gelatin
3 tablespoons hot water
1 can cream of mushroom soup
1 (8 ounce) package cream cheese
1 cup celery, finely chopped
1/2 cup green onion, chopped
1 cup mayonnaise
2 cans chopped shrimp

Steps:

  • Dissolve gelatin in hot water.
  • Add cream of mushroom soup, cream cheese and heat on low until blended.
  • Add celery, green onion, mayonnaise, shrimp and stir well.
  • Pour into mold and put in fridge until set, about 3 hours.
  • Unmold and serve with crackers.

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