Shelly's Recipe

EASY CRAB DIP MOLD

Category: Dips - Seafood Cold

1/2 lb cooked crab meat or 1 (6 oz) can crab meat, drained
1 (8 oz) pkg cream cheese, cut into chunks
1 can cream of mushroom soup, undiluted
1 pkg unflavored gelatin
1/2 cup mayonnaise
1/2 cup sliced green onions
1/2 cup chopped celery
Assorted crackers

Lightly oil a 4 cup mold and set aside. Carefully clean the crab meat of any shells or cartilage.

In a medium saucepan over medium-low heat, combine cream cheese and mushroom soup; stir until well blended. Sprinkle gelatin over mixture; stir until well blended. Stir in mayonnaise until well blended (do not let mixture boil). Remove from heat.

Pour crab mixture into prepared mold and refrigerate at least 6 hours or overnight. To unmold, briefly dip mold in hot water, being careful not to let water run into the mold. Invert onto a serving platter and serve with assorted crackers.