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Crab Mold Recipe

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Crab/Shrimp Mold Recipe - EasyRecipesCooking.com

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!

Total time: 25 minutes

Prep time: 15 minutes

Cook time: 10 minutes

Yield: 1 mold


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


  • 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, FatContent 93.7, SaturatedFatContent 48.1, CholesterolContent 374.3, SodiumContent 6281.7, CarbohydrateContent 107.8, FiberContent 6.3, SugarContent 44.1, ProteinContent 59.3

Crab Appetizer Mold Recipe: How to Make It

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

Provided by: EasyRecipesCooking.com

Categories: Appetizers

Total time: 30 minutes

Prep time: 25 minutes

Cook time: 5 minutes

Yield: 4-1/2 cups.


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


  • 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, FatContent 15g fat (4g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 291mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

San Francisco Crab Dip Recipe: How to Make It

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

Provided by: EasyRecipesCooking.com

Total time: 20 minutes

Prep time: 20 minutes

Cook time: 0 minutes

Yield: 6-8 servings.


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


  • 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:

Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

Crab Mold (Crab Dip) | Just A Pinch Recipes

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: EasyRecipesCooking.com

Categories: Seafood Appetizers

Prep time: 15 minutes


1 package(s) unflavored gelatin
1 package(s) cream cheese (8oz. pkg.)
1 cup(s) 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 cup(s) mayonnaise
2 – green onions, finely chopped


  • 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.

The Best Crab Dip | Just A Pinch Recipes

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 welcome with almost any cuisine. I would recommend draining the crab meat very well so the mixture remains thick.

Provided by: EasyRecipesCooking.com

Categories: Other Snacks


8 ounce(s) brick cream philadelphia cheese – not the spreadable kind
1 can(s) cream of mushroom soup – do not dilute
1 cup(s) hellman’s or best foods real mayonnaise – no substitutions
1 .25 oz envelope unflavored gelatin
1 cup(s) finely chopped celery
3/4 cup(s) finely chopped red onion yellow or white will work but red has better flavor
8 – 12 ounce(s) 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


  • Cut cream cheese into about 16 pieces and set aside.
  • Put soup into small saucepan and warm. Do not boil.
  • When soup is warm add the cream cheese and stir until melted.
  • Turn off the heat. Add the mayonnaise to the cream cheese mixture and blend well.
  • 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.

  • When mixture has cooled to room temperature, add remaining ingredients except for crackers and stir to mix well.
  • Pour all into a bowl and chill for at least 8 hours.
  • 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.

  • Serve cold with crackers.
  • 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.

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