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| Crab Dip |
| Ingredients: 10-oz can undiluted cream of mushroon soup 1 pkg (8-oz) cream cheese 1 can (6 1/2-oz) crab meat drained, rinsed and flaked (or you may use 1/2 lb fresh crab or imitation crab) 1 cup mayonaise 1 cup chopped celery 1 cup minced onion 1 enevelope unflavored gelatin 3 tablespoons cold water Directions Heat soup over medium heat, add cream cheese. Stir until well blended. Remove from heat and add crab meat, mayonaise, celery and onion. Dissolve gelatin in cold water and add to dip mixture. Pour into greased mold or bowl and refrigerator overnight. *Note: I find I sometimes have to add more than 3 tablespoons of cold water. You want the gelatin to be thick, but smooth, so it can easily be mixed into the other ingredients. Serve with Wheat Thins or crackers. Also good as a filling in celery. Not bad as a sandwich spread either. |
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