Best Crab Mold Spread Recipes
CRAB /SHRIMP DIP OR MOLD
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
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 MOLD / SPREAD
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
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
Provided by Food Network
Categories appetizer
Time 25m
Yield 15 servings as an appetizer
Number Of Ingredients 8
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.
THE VERY BEST CRAB DIP MOLD
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
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.
SAN FRANCISCO CRAB DIP
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
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 MOLD
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
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
BAKED CRAB DIP
We enjoyed this exquisite crab dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even fill the bread bowl early in the day and chill it until serving. Just remove it from the refrigerator 30 minutes before baking. -Marie Shelley, Exeter, Missouri
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, cheese and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells. Cube removed bread and tops; set aside. Spoon crab mixture into bread bowls. Place on baking sheets. Place reserved bread cubes in a single layer around bread bowls. , Bake, uncovered, at 350° until the dip is heated through, 45-50 minutes. Garnish with green onions if desired. Serve with assorted fresh vegetables, crackers or toasted bread cubes.
Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 140mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CRAB MOLD (CRAB DIP)
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
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.
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