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 8 oz. cream cheese cut into cubes
1 cup Mayonnaise
1 package unflavored gelatin
2 tablespoon Water
1 Small onion, diced finely
1 cup celery, diced finely
1 can (7 oz) crab meat (or imitation crab meat)
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.
