Crab Mold

Name: Crab Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 Tbsp. unflavored gelatin; 1/2 c. cold water; 1/2 lemon, squeezed; 12 oz. cream cheese, softened; 1 can mushroom soup; 1 medium onion, finely chopped; 1/4 green pepper, finely chopped; 2 cans crab meat or 1 lb. fresh crab; 1 c. finely chopped celery; 1 c. mayonnaise

Eats Now Editorial Team · 744 kcal · Seafood

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Crab Mold – a delicious recipe with unflavored gelatin, cold water, lemon, cream cheese, mushroom soup, onion. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 Tbsp. unflavored gelatin
1/2 c. cold water
1/2 lemon, squeezed
12 oz. cream cheese, softened
1 can mushroom soup
1 medium onion, finely chopped
1/4 green pepper, finely chopped
2 cans crab meat or 1 lb. fresh crab
1 c. finely chopped celery
1 c. mayonnaise

1
Sprinkle gelatin over cold water and lemon juice.
2
Dissolve over low heat.
3
Set aside.
4
Combine softened cream cheese, soup and onion.
5
Cook over low heat, stirring until smooth.
6
Add gelatin and remaining ingredients.
7
Mix well.
8
Spoon into well-greased 4 cup mold.
9
Chill 4 to 6 hours or until firm. Unmold on platter, garnished with lettuce.
10
Serve with crackers.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 Tbsp. unflavored gelatin, 1/2 c. cold water, 1/2 lemon, squeezed, 12 oz. cream cheese, softened, and more.

Yes, Crab Mold falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
744 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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