Julie's Molded Crab & Cracker Dip
Yield
1 batchPrep
10 minCook
10 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | ounces |
soup, cream of celery
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 2 | tablespoons |
water
|
|
| 3 | bunch |
scallions, spring or green onions
chopped |
*
|
| 2 | cups |
celery
diced finely |
|
| 16 | ounces |
crab meat
thawed |
|
| ¾ | cup |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 303.5 | ml/g |
soup, cream of celery
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 1 | envelope |
gelatin, unflavored
|
|
| 3E+1 | ml |
water
|
|
| 3 | bunch |
scallions, spring or green onions
chopped |
*
|
| 473 | ml |
celery
diced finely |
|
| 462.4 | ml/g |
crab meat
thawed |
|
| 177 | ml |
mayonnaise
|
|
Directions
Combine in saucepan soup and cream cheese.
Heat on low setting until hot.
Soften gelatin in water; add soup mixture, blending well.
Stir in onions, celery and crab meat.
Remove from heat; add mayonnaise.
Pour into mold and refrigerate overnight or until set.
Serve with crackers.
