Best Crab Meat Mold Recipes

CRAB APPETIZER MOLD

Crab Appetizer Mold image

This easy dish is ideal for parties. It is a true indulgence.-Kathi Mulchin, Salt Lake City, Utah

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 9

Ingredients

1 envelope unflavored gelatin
3 tablespoons cold water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 cup mayonnaise
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 celery ribs, finely chopped
4 green onions, finely chopped
Assorted crackers

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. ,

Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 291mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CRAB MOLD

Crab Mold image

A cook at the school where I teach first made this and brought it in at Christmas time many years ago. The cook is long gone, but her crab mold is still around and everyone loves it! It's become a school tradition.

Provided by kmdipaolo

Categories Spreads

Time 20m

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces imitation crabmeat, finely chopped
3/4 cup green onion, finely chopped
1 cup mayonnaise
1 1/2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
3 tablespoons cold water
1 1/2 tablespoons knox gelatin
1 (10 3/4 ounce) can cream of mushroom soup
8 ounces cream cheese

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.

Nutrition Facts : Calories 114.2, Fat 8.9, SaturatedFat 3.3, Cholesterol 17.8, Sodium 324.9, Carbohydrate 5.9, Fiber 0.1, Sugar 1.2, Protein 3.1

SEAFOOD MOLD

Seafood Mold image

Provided by Ava Smith

Categories Milk/Cream Blender Food Processor Mushroom Shellfish Buffet Cream Cheese Crab Shrimp Spice Spring Chill

Yield Makes about 10 servings

Number Of Ingredients 15

Ingredients

2 envelopes plain gelatin
1/2 cup cold water plus additional 1/4 cup
1/2 to 1 tablespoon liquid crab boil
1 pound lump crabmeat or small shrimp (sometimes called salad shrimp; it's okay to use frozen), or 1/2 pound crabmeat and 1/2 pound shrimp, vary to personal preference
1/2 small yellow or white onion
1 green onion
1/4 red bell pepper
4 ounces butter
1 teaspoon Creole seasoning (like Tony Chacherie's)
1 can cream of mushroom soup
1 8-ounce package cream cheese (not low- or nonfat, as the mixture will be too watery)
Worcestershire sauce, to taste
Cilantro, for garnish
Special Equipment
blender or food processor; medium-size mold (approximately 6 cups) or shallow dish

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.

CRAB/SHRIMP MOLD

Crab/Shrimp Mold image

This has been my "go to" recipe for any potluck or dinner party for the past 20 years. It is the "BEST." I always get at least 5 or 6 requests for the recipe. Best of all, it's EASY!

Provided by dallice

Categories Spreads

Time 25m

Yield 1 mold

Number Of Ingredients 9

Ingredients

8 ounces cream cheese
1 (10 3/4 ounce) can cream of celery soup
1/2 cup diced sweet onion (red)
1/2 cup diced celery
1 cup mayonnaise
1 (1/4 ounce) packet knox unflavored gelatin
1 lb imitation crabmeat or 1 lb bay shrimp
salt and pepper
10 -20 drops hot sauce, to taste

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.

Nutrition Facts : Calories 1491.8, Fat 93.7, SaturatedFat 48.1, Cholesterol 374.3, Sodium 6281.7, Carbohydrate 107.8, Fiber 6.3, Sugar 44.1, Protein 59.3

CRAB MEAT MOLD

Crab Meat Mold image

This recipe came from my mother in our family cookbook.

Provided by Amy Carter

Categories Seafood Appetizers

Number Of Ingredients 7

Ingredients

1 8 oz. pkg. cream cheese
1/2 c cream of mushroom soup
1 envelope knox gelatin
1/8 c boiling water
1/2 c mayonnaise
1 can(s) crab meat
1/2 c finely chopped celery

Steps:

1. Over low heat, heat soup and stir in cream cheese till dissolved. Dissolve gelatin in boiling water and add to heated mixture. Pour into mold. Refrigerate.