Crab Dip Recipe

This is a crab dip recipe I came across years ago and have been making ever since. Although the ingredient list looks long, don't worry. Once you get all the veggies chopped, the dip actually goes together in minutes.

If you plan to serve this dip at a party, save yourself some time by making it a day or two ahead of time. You can even chop all of the veggies one or two days before making the dip. Store them in the refigerator in a airtight bag or plastic storage container and they will be ready when you have the time to put the dip together.

This dip is delicious and has gotten rave reviews from my guests.

Crab Dip

Ingredients:

1 envelope unflavored gelatin
1/4 cup water
1 10 3/4 oz. can condensed tomato soup
8 oz. softened cream cheese
1/2 cup finely chopped celery
1/2 cup finely chopped green onion
1/4 cup finely chopped green pepper
1 cup mayonnaise
2 tsp lemon juice
1/4 tsp worcestershire sauce
1/4 tsp Tabasco sauce
1/8 tsp black pepper
3/4 lb. chopped crab meat*

Directions:

Place the gelatin and water in a medium pot over low heat. Stir until the gelatin is completely dissolved and the water appears clear. Add the soup and cream cheese and stir until smooth. Remove from heat and add remaining ingredients. Stir to mix well.

Place the dip in a bowl or 6 cup mold (a crab shape would be fun), cover and refrigerate at least 4 hours or up to two days. Serve with crackers.

* I have a shellfish allergy so I use artificial crab meat and it is just as good. You could also substitute lobster or shrimp if you prefer.

More Appetizer and Dip Recipes:

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