Summer Crab Mold Recipe

Name: Summer Crab Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/4 c. butter; 1/4 c. all-purpose flour; 1 1/4 c. milk; 1 (8 oz.) pkg. cream cheese; 1 envelope unflavored gelatin; 3 Tbsp. water; 3/4 c. mayonnaise; 2/3 c. chopped celery; 1 small onion, grated; 1 c. canned or frozen crab meat, chopped and cleaned; salt to taste; hot pepper sauce to taste; sesame seed crackers

Servings: persons

1/4 c. butter
1/4 c. all-purpose flour
1 1/4 c. milk
1 (8 oz.) pkg. cream cheese
1 envelope unflavored gelatin
3 Tbsp. water
3/4 c. mayonnaise
2/3 c. chopped celery
1 small onion, grated
1 c. canned or frozen crab meat, chopped and cleaned
salt to taste
hot pepper sauce to taste
sesame seed crackers

1
Melt butter in saucepan; whisk in flour.
2
Cook, stirring constantly, for 1 minute.
3
Gradually whisk in milk to make white sauce.
4
When thickened, stir in cream cheese.
5
Soften gelatin in water and add to hot mixture; stir to dissolve gelatin.
6
Remove mixture from heat.
7
Stir in mayonnaise, celery, crab and onion. Add salt and hot pepper sauce to taste.
8
Rinse 4 to 5-cup mold with cold water.
9
Fill mold with crab mixture.
10
Chill until firm. Unmold and serve with crackers.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/4 c. butter, 1/4 c. all-purpose flour, 1 1/4 c. milk, 1 (8 oz.) pkg. cream cheese, and more.

Yes, Summer 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.

Summer Crab Mold

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