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Crab Mold

Nita Bates Dineen

  • 1 tbsp Knox unflavored gelatin
  • 1 can cream of mushroom soup
  • 6 oz. cream cheese
  • 1-7 oz. can crab meat
  • 1 C chopped celery
  • 1/2 C chopped parsley
  • 1 C mayonnaise
  • Onion powder to taste

Mix gelatin with enough hot water to dissolve. Heat soup and add gelatin. Remove from heat. Add remaining ingredients. Put mixture in a three cup mold which has been sprayed with Pam. Refrigerate until firm. Unmold. Serve with crackers or chips.

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