Erica's Crab Dip

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 144.8
  • Total Fat: 11.3 g
  • Cholesterol: 29.2 mg
  • Sodium: 369.8 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 4.8 g

View full nutritional breakdown of Erica's Crab Dip calories by ingredient


Introduction

A creamy, easy to prepare dip that fits perfectly into the old Tupperware jello mold. Needs to be made the evening before, and sit overnight to mingle the flavors. A creamy, easy to prepare dip that fits perfectly into the old Tupperware jello mold. Needs to be made the evening before, and sit overnight to mingle the flavors.
Number of Servings: 16

Ingredients

    Queen Crab, 7.5 oz
    Cream Cheese, 1 cup
    Cream of Mushroom Soup, 1 can
    Mayonnaise, 1 cup
    Celery, raw, 1 cup, diced
    Onions, raw, 1 medium to small, diced
    Knox Gelatin (1 envelope), dissolved in 3 Tbsp hot water

Directions

Soften cream cheese - either let it set out for a few hours, or put in the microwave for a minute or so. Wash and dice celery and onions. I use a Pampered Chef "plunger" chopper, and it only takes a few seconds to do this otherwise tedious job. Set aside. Drain crab meat, remove from cans and have ready. Empty can of mushroom soup into large saucepan, and heat on medium-high, stirring constantly until thoroughly hot. Remove from heat and stir in gelatin dissolved in 3 tbsp of hot water. Then, stir in cream cheese until melted and mixed well. Add onions, celery and mayonnaise, stir all together, and pour into mold. Cover and refrigerate overnight. To serve, run a sink full of very hot water, dip the mold into the water nearly up to the rim and hold there for a minute or so.... then invert over a dry plate. Serve with crackers or wheat thins. Serves 16 or more people.

Number of Servings: 16

Recipe submitted by SparkPeople user WOMYN42.