Ingredients2 h 25 m servings 490
- In a medium pot, heat mushroom soup. When soup is hot, stir in the cream cheese; continue stirring until all of the cheese has melted.
- Stir gelatin into the cheese and soup mixture. Stir constantly, being careful not to let the mixture come to a boil. When the gelatin has dissolved, remove the pot from the heat and let cool.
- Mix celery, onion, and mayonnaise into the cooled soup mixture. Add crabmeat to the mixture. Pour the dip into a serving bowl, cover the bowl, and refrigerate it for 2 hours before serving.
Per Serving: 490 calories; 45.4 14.3 8.3 63 984 Full nutrition
ReviewsRead all reviews 13
I've actually been using a version of this recipe for a few years now for Halloween. It can also be made without the crab (I have a few friends who are allergic) and is just as good. I found it'...
This is a little on the bland side, but good. It appeared to be more of a spread than a dip. The second time I made it I zipped it up with 1T horseradish, 1t lemon juice, 1/2t Tobasco and added ...
This is the closest recipe I found on this site to match one I got from my friends mom. The DIFFERENCE IS I used canned crab and chopped shrimp! Also chopped green onion. The gelitin gives it a...
I have made this recipe many times in the past, but lost the recipe. I'm so glad I found it here. It has always been a hit. Because it has gelatin, it can be poured into a mold and refrigerat...
Very easy to make. Received many compliments. I will definately make this again. I used a round jell-o mold and it made a lovely display.
This is a great crab dip. It could almost be called a crab spread as it's firmer than a dip, but that's partly why it's so good and impressive! I put it in a ring mold and it came out perfect! ...
I have been making this recipe for over 10 years!! its my great aunt recipe!! It goes fast people!! Makes a great sandwich with mixed green lettuce and croissant.