BEST COLD CRAB SPEAD - CRAB DIP - Great for all occasions from game day to special events
No matter what the occasion, this tasty crab spread can be dressed down for a casual get-together or dressed up for a special event. This is a great appetizer to make the day before you are going to serve it.
My Auntie Rosie told me not long ago that she made this recipe every Christmas ever since I shared it with her many holidays ago. I didn’t have the heart to mention to her that maybe it’s time to change up her dinner appetizer contribution. After all, I could offer her other recipes that are just as delicious that could update her repertoire.
You can make this recipe the day prior to the day you intend to serve it. I always love make ahead dishes because it takes a lot of pressure off of the event day.
The funny thing about this particular crab fish mold design is that people tend to serve from the middle and leave the head and tail untouched. That cracks me up!
Serves: 15 to 20
Prep Time: 30 minutes
Suggested Tools:
· Electric mixer (optional)
· Mixing bowl
· Chopping bowl
· Chopping knife
· Measuring cup
· Measuring spoons
· Spatula
· Serving platter or bowl
(depending on how served)
Ingredients:
· 1 - 8 ounce can crab pieces
· 1 - 10 ½ ounce can cream of mushroom soup
· 1 - 8 ounce package cream cheese
[Do not use a pre-soften cream cheese purchased from the store as this will not firm up as much as the firm cream cheese than comes in a “brick” package].
· ¾ cup mayonnaise
· 1 teaspoon grated white or yellow onion
· 2 teaspoon Worcestershire sauce
· 1 teaspoon chopped parsley
· 1 envelope powder gelatin
· 2 teaspoon lemon juice
· 1 cup finely chopped celery
Ingredients/tools continued:
Optional - Dressed down version:
· Small to medium sized bowl for serving
Optional – Serve in fish mold or a different kind of mold:
· Fish mold (Other type of mold works well also)
· Oil spray
· A parsley bunch for garnish
· Sliced olive
· Slice of pimento or red bell pepper for the fish mouth
. Dashes of paprika
Directions:
1. In a medium sized bowl, soften the cream cheese so it is easily mixed to a smooth texture.
Using an electric mixer is recommended for mixing.
2. Add into the same bowl all ingredients except for the crab and gelatin.
3. Drain out the juice of the can of crab.
4. Place the crab into a small pot with the stove burner on a medium-low heat and sprinkle 1/3 of the gelatin onto the crab and stir well by hand, then add another 1/3 of the gelatin powder and mix again and then add the last 1/3 of the gelatin and mix very well. Take the pot off of the heat after the mixture is warmed through.
5. Add the crab mixture to the previously prepared ingredients in the mixing bowl.
6. Slowly mix everything together until smooth. I usually do this part by hand, but you can do this using an electric mixer on low to medium speed.
7. If using a mold, spray the mold with oil.
Note: For a more casual occasion, you can just pour the crab mixture into a suitable serving bowl as a serving in a mold is not a requirement.
8. Pour the mixture into the mold or pour into a serving bowl.
9. Tap the mold with the filling in it on the counter a couple of times to fill in any air bubbles and to ensure the mixture is firmly in the mold.
10. Refrigerate overnight or at least six hours.
Suggest serving with crackers or cocktail bread.
The Crooked Ladle
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