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
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.
CRAB APPETIZER MOLD
This easy dish is ideal for parties. It is a true indulgence.-Kathi Mulchin, Salt Lake City, Utah
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4-1/2 cups.
Number Of Ingredients 9
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. ,
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CRAB APPETIZER (MARYLAND)
Crabs are such a part of Maryland life and Maryland way....that a lot of fellow Zaar members from the Maryland, Delaware, and Virgina coast will have a "bucket load" of crab recipes. And all of them are divine! You can fix a different crab dish or appetizer every night of the week for a full year. Crabs are not grown on the farm. But we do have a special supplier to us called, "Gibby's Seafood Market" that sell their steamed crabs from the night before at a reduced rate. Now you have to get there soon in the morning right after they open but those crabs are seasoned with "Old Bay Seasoning" (a staple of Maryland, made in Maryland) and oh so good. Anyway, whenever there is a get together be it Winter, Spring, Summer, Fall there is always a crab dish. This ia a good appetizer to serve, people just grab with their hands and devour, making sure they have licked the last bit off their hands or even plates. Go ahead, try it, I promise there won't be much left for you. Have fun add or subtract whatever you see fit.
Provided by Andi Longmeadow Farm
Categories Crab
Time 35m
Yield 15-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix together ingredients *except crab meat* to make a thick mixture.
- Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.
- Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell).
- Sprinkle lightly with paprika, for decoration.
- Bake at 350°F for 25-30 minutes or until bubbly.
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.
CRAB MOUSSE
My daughter-in-law served this to our family one Christmas, years ago. She halved the recipe and made it in a bowl. It was gone in no time. I had forgotten all about it until recently when I was hosting a Mystery Dinner Party that took place on the Mississippi river in 1905 and I made it for the appetizer table. I made it in a...
Provided by Gail Charbonneau
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- 1. Grease a 3 cup seafood mold (or a bowl). Combine soup, cream cheese and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes.
- 2. Stir well to make sure the gelatin is completely dissolved and there are no lumps.
- 3. Add the crabmeat, celery, scallions, lemon juice, worcestershire sauce and seasoned salt. Stir gently but thoroughly.
- 4. Spoon the mixture into prepared mold and smooth top with spatula or knife. Cover with plastic wrap. Transfer to refrigerator and chill until fire, about 3 to 6 hours or overnight.
- 5. When ready to serve, remove plastic wrap and loosen edges of the mousse by running a knife around the sides. Invert onto serving dish. The mousse will slip out in a few minutes.
- 6. Serve with crackers or toast points.
CRAB MOLD
This was made as an appetizer for a Christmas party held at my daughter's former Mexican Restaurant. It is very, very good!!
Provided by Stephanie Dodd @skeen
Categories Seafood Appetizers
Number Of Ingredients 8
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!
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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