Best Crab Mold Recipes

CRAB APPETIZER MOLD

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. ,

CRAB /SHRIMP DIP OR MOLD

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 (CRAB DIP)

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.

CRAB/SHRIMP MOLD

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.

SPECIAL DAY CRAB MOLD

Steps:

• Process celery, green onions, and crab in a food processor until finely chopped, about 30 seconds. Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 10 minutes.
• Bring chicken soup to a simmer in a saucepan over medium-low heat; stir gelatin mixture into soup, dissolving completely. Remove from heat and cool until slightly warm. Stir cream cheese and mayonnaise into soup mixture until smooth; stir Worcestershire sauce and hot sauce into soup mixture.
• Pour soup mixture into food processor with crab mixture and process until smooth, about 1 minute. Pour into a 5-cup mold. Chill in refrigerator until set, about 4 hours.

THE VERY BEST CRAB DIP MOLD

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.

CRAB AND SHRIMP MOLD RECIPE

Steps:

• Combine gelatin and water and set aside. Heat soup to warm - do not dilute. Stir in gelatin until dissolved. Combine cream cheese and mayonnaise till smooth. Mix all together. Squeeze lemon juice over top of mixture. Fill well oiled mold (use pam if desired). Chill at least 4 hours.

CRAB MOLD / SPREAD

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

Steps:

• Mix gelatin with mayonnaise to soften. Simmer soup and cream cheese until cheese softens and the two are blended. Remove from heat and add ingredients, mixing well. Pour into an oiled 4 cup mold and chill.

CRAB MOLD

Steps:

• Mix first five ingredients together.
• Heat soup and cream cheese together until cheese is melted.
• Remove from heat, leg stand 5 minutes.
• Stir into crab mixture.
• Dissolve gelatine in water; stir into mixture.
• Pour into mold.
• Chill at least 4 or 5 hours.

MAKEOVER CRAB APPETIZER MOLD

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.

CRAB MOLD

Steps:

• 1. Put soup in saucepan, add gelatin before heating and mix up.
• 2. Then heat up soup just to a low boil to activate the gelatin's binding capability.
• 3. Add sliced/diced green onion, celery and crab.
• 4. Mix in mayonnaise and/or creamed cheese to make mold. Put into mold and chill.
• 5. Also delicious with crackers as well as chips. Enjoy!

CRAB MEAT MOLD

Steps:

• 1. Over low heat, heat soup and stir in cream cheese till dissolved. Dissolve gelatin in boiling water and add to heated mixture. Pour into mold. Refrigerate.

CRAB MOLD

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.

CRAB MOLD

Steps:

• Heat all ingredients in saucepan over low heat or a double boiler. Pour into lightly sprayed mold (Pam); refrigerate until ready to serve. Overnight is best. Leave in mold until read to serve; loosen with knife and invert. Serve with crackers. Excellent!