Crab Mold with Cream of Mushroom Soup Recipe

Serves/Makes: 10 - 12 appetizer servings

Ingredients:

  • 2 cans (7 ounces each) crab meat, flaked
  • 1 1/2 tablespoons Knox gelatin
  • 1/4 cup cold water
  • 1 can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup finely chopped celery
  • 1 tablespoon Worcestershire sauce
  • 1 small onion, minced
  • 1/2 teaspoon salt
  • 1 (8-ounce) package cream cheese
  • Juice from 1 lemon
How to cook Crab Mold with Cream of Mushroom Soup:
  • Place gelatin in cold water to soften.
  • Heat soup, mayonnaise, Worcestershire sauce, onion and cream cheese in double boiler until cheese is melted.
  • Add gelatin and salt. Stir until dissolved. Chill until partially set.
  • Fold in crab meat and celery. Turn into 1/2-quart mold and chill until firm.
  • Serve the Crab Mold with crackers or French bread.

Note:

The Crab Mold with Cream of Mushroom Soup recipe easy to prepare and so good!


This recipe for Crab Mold with Cream of Mushroom Soup serves/makes: 10 - 12 appetizer servings

The Crab Mold with Cream of Mushroom Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)

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