Time 30m Yield 4-1/2 cups. Number Of Ingredients 9 Steps:
In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved., In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions., Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers. ,
Time 1h25m Yield 5 Number Of Ingredients 8 Steps:
Heat soup in a small saucepan or in a microwave oven. In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid. In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions. Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.
Time 20m Yield 20 serving(s) Number Of Ingredients 9 Steps:
Mix first five ingredients together. Heat soup and cream cheese together until cheese is melted. Remove from heat, leg stand 5 minutes. Stir into crab mixture. Dissolve gelatine in water; stir into mixture. Pour into mold. Chill at least 4 or 5 hours.
Yield 6-10 appetizer servings Number Of Ingredients 7 Steps:
Mix gelatin with mayonnaise to soften. Simmer soup and cream cheese until cheese softens and the two are blended. Remove from heat and add ingredients, mixing well. Pour into an oiled 4 cup mold and chill.
Yield Makes about 10 servings Number Of Ingredients 15 Steps:
Dissolve gelatin in 1/2 cup cold water and let sit. Mix liquid crab boil (vary amount according to taste) with 1/4 cup water in small bowl. Soak seafood in crab boil mixture. (If using shrimp, cook until done first, then let soak.) Chop onions and pepper in food processor or blender. Slowly melt butter in skillet and sauté onion and pepper mixture until soft and onions are clear. Remove from pan and set aside. In the same pan used to cook the onions, add soup and cream cheese and melt over low heat until the cream cheese is melted and the mixture is smooth. Cream cheese burns easily, so stir constantly. Add dissolved gelatin and Worcestershire sauce to taste. The mixture will thicken as you stir. Turn off heat. Remove seafood from crab boil mixture, drain, and chop in food processor until smooth. Add to cream cheese mixture. Add onion mixture and mix well. Add Creole seasoning to taste. Pour in mold or shallow dish and refrigerate overnight or at least 3 hours, until thickened (it will set just like Jello). Release mold onto serving platter and garnish with cilantro. Serve.
Time 25m Yield 1 mold Number Of Ingredients 9 Steps:
Heat soup until hot, not boiling. Add cream cheese, stir until blended. Dissolve gelatin in 3 tbsp hot water. Combine gelatin with soup mix. Add remaining ingredients. Pour into oiled mold. Refrigerate overnight. Serve with fresh bagels cut into wedges.
More about “crab mold recipes”
Time 40m Yield Eight or more servings Number Of Ingredients 10 Steps:
Pick over the crab meat. Remove and discard any pieces of shell or cartilage. Cut the fish into cubes and add them to the container of a food processor or electric blender. Add the cayenne, egg, salt, pepper and nutmeg. Start blending while gradually adding the cream. Blend until smooth. Add one cup of the crab meat and continue blending until the mixture is smooth. Spoon and scrape the mixture into a mixing bowl. Add the remaining crab meat and carefully fold it into the mousse mixture. Butter a six-cup ring mold. Fill the mold with the crab mixture and smooth over the top. Bring water to the boil in the bottom of a steamer. Place the ring mold on a steamer rack and place the rack over the boiling water. Cover closely and steam 10 minutes or until the internal temperature registers 160 degrees. Let the mousse stand on a rack for five minutes. Unmold the mousse onto a round serving dish. Pour off or wipe away any liquid that accumulates around the mousse. Slice the mousse into individual serving portions and serve with a little white butter sauce spooned over each portion.
