I remember my mother making this Cold Crab Dip Appetizer whenever we were having friends over for a BBQ. I can recall sneaking a few bites for myself before the guests would arrive, then using a carrot to swirl the top of the dip around to cover my tracks.
There aren't a lot of seasonings added to this crab dip since they would over power the taste of crab but we usually add a teaspoon of our favorite hot sauce just to give it a little kick.
You will need to plan on making this a few hours before serving, since it needs to cool in the refrigerator. Making it a day ahead of time is fine also.
Cold Crab Dip Recipe
Ingredients:
- 1 can Cream of mushroom soup
- 1 package cream cheese cubed
- 1 package unflavored Knox gelatin
- 2 tablespoon Water
- 1 cup Mayonnaise
- 1 Small onion, diced very fine
- 1 cup Finely diced celery
- 1 can (7 oz) crab meat (or imitation crab meat)
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Preparation:
- In a medium pot, heat mushroom soup.
- When soup is hot, stir in the cream cheese; continue stirring until all of the cheese has melted.
- Stir gelatin into the cheese and soup mixture. Stir constantly, being careful not to let the mixture come to a boil.
- When the gelatin has dissolved, remove the pot from the heat and let cool.
- Mix celery, onion, and mayonnaise into the cooled soup mixture.
- Add crabmeat to the mixture.
- Pour the dip into a serving bowl, cover the bowl, and refrigerate it for 2 hours before serving.
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