Rating: 4.77 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my mom's famous Crab Dip that is easy to prepare and always a hit at every party!! My favorite way is to serve with your favorite dip cracker. Enjoy!!

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

491 calories; protein 8.3g; carbohydrates 14.3g; fat 45.4g; cholesterol 62.6mg; sodium 983.9mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
01/22/2009
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's delish served with slices of multigrain baguette. I tried this version and found it to be a bit bland. The version I usually make calls for green onion instead of regular, has no celery, uses real crab meat (the cheap canned stuff is fine), has a tablespoon of lemon juice and Old Bay seasoning and/or hot sauce to taste. I also found that using Campbell’s cream of mushroom with garlic is a phenomenal addition. Trust me it's to die for! Probably best for special occasions only though with all the fat/calories. For Halloween I usually add a few drops of red food coloring for a pinkish hue and put it in a brain mold. Read More
(16)
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/22/2009
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's delish served with slices of multigrain baguette. I tried this version and found it to be a bit bland. The version I usually make calls for green onion instead of regular, has no celery, uses real crab meat (the cheap canned stuff is fine), has a tablespoon of lemon juice and Old Bay seasoning and/or hot sauce to taste. I also found that using Campbell’s cream of mushroom with garlic is a phenomenal addition. Trust me it's to die for! Probably best for special occasions only though with all the fat/calories. For Halloween I usually add a few drops of red food coloring for a pinkish hue and put it in a brain mold. Read More
(16)
Rating: 4 stars
07/23/2003
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 1t celery seed. Also substituted onion for 1/2 cup green onion and 1/2 cup sweet pickles finely minced.I'll keep this recipe as a basic, because its pretty good. Read More
(12)
Rating: 5 stars
07/01/2008
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 great texture and the only problem is it is so full of fat but you can't help eating lots of it! YUM! Read More
(11)
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Rating: 5 stars
11/22/2007
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 refrigerated. I have an old Tuperware mold and have never had any problems getting it to release. I serve it on a bed of curly lettuce and decorate with grape tomatoes or radish roses. Makes a beautiful presentation. Read More
(8)
Rating: 5 stars
11/14/2002
VERY GOOD Read More
(7)
Rating: 5 stars
11/18/2008
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. Read More
(7)
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Rating: 5 stars
12/31/2008
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 did put some cooking spray oil in the mold which helped unmold it. Some olives or celery in the center and crackers around the edge and everyone ooo'd and ahh'd! Then gobbled it all up. Be sure to use little spread knives to put it on the crackers. I did add a little real canned crab to the imitation and it gave it a stronger crab flavor without increasing the cost too much. I am for sure going to make it again. Read More
(6)
Rating: 5 stars
04/08/2012
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. Read More
(4)
Rating: 5 stars
12/01/2017
You are right - this is the best crab dip I have ever made. I used green onions and sprinkled some over the top for an attractive presentation; thank you for sharing this recipe! Shortie Read More
(2)