The Very Best Crab Dip Mold Recipes

Steps:

• Place 1 pound of crabmeat in bowl. (The other 1/2 pound is used for garnishing) Add all the remaining ingredients to crabmeat and mix thoroughly. Form the mixture into the shape of the top shell of a crab. Place on your serving dish. Spread cocktail sauce over crab. Sprinkle remaining crabmeat on top of cocktail sauce. Garnish with olives, crab claws and parsley. Serve with crackers.

Steps:

• 1. Cut cream cheese into about 16 pieces and set aside.
• 2. Put soup into small saucepan and warm. Do not boil.
• 3. When soup is warm add the cream cheese and stir until melted.
• 4. Turn off the heat. Add the mayonnaise to the cream cheese mixture and blend well.
• 5. Sprinkle gelatin evenly over top of the soup mixture and stir to blend. When gelatin has dissolved remove allow mixture to set and cool to room temperature.
• 6. When mixture has cooled to room temperature, add remaining ingredients except for crackers and stir to mix well.
• 7. Pour all into a bowl and chill for at least 8 hours.
• 8. If you want to have it molded, pour into a pretty shaped bowl like a bundt pan lined with plastic wrap. Place in refrigerator for at least 8 hours before serving. When you are ready to serve flip the bowl upside down onto serving plate and carefully remove plastic wrap.
• 9. Serve cold with crackers.
• 10. NOTES: I have made this so many times I can't even tell you! I have used many different brands of soup and I can tell you that Campbell's condensed Cream of Mushroom is the only way to go for best flavor results. I have also made this with other than real mayonnaise and it does not taste right. Using real mayonnaise is a critical choice with this dip and Hellman's or Best Foods are the best choices. The amount of onion and crab are up to you. We prefer a nice strong onion flavor, but if you don't please feel free to reduce the amount of onion. I prefer the flavor of red onion in this recipe, but I have used scallions and they weren't too bad. Now for the crab. I only use real fresh crab and I use a lot of it because it is so danged good. If you don't have access to fresh crab you can use frozen snow or king crab. Be sure to thaw completely and drain well. You can also use canned lump crab .. again .. drain well. and it won't hurt to dab the crab with paper towel to absorb excess moisture. The amount of crab you use is - once again - up to you and your taste. If you like a lot of crab flavor use the higher amount. And one more note ... this is also extremely yummy if you add some shrimp to it! I hope you enjoy this timeless dish.

Steps:

• 1. Heat mushroom soup and cream cheese in a sauce pan, stirring until smooth. Remove from heat. Add mayonnaise. Dissolve gelatin in 3 Tbsps. very hot water and stir immediately into mixture. Mix very well. Stir in celery, onion and crab (crab should be diced fairly fine).Pour into a mold or 2-lb. container. Refrigerate over night. To unmold, dip in hot water just below rim for a few seconds. Place plate or serving tray over top of container and invert quickly.

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. ,

Steps:

• Combine the first eight ingredients in a mixing bowl and blend well.
• IF MOLDING mix the gelatin as instructed above and add to the bowl after microwaving.
• Add 1/2 cup of the crab/shrimp liquid to the bowl and mix.
• Mix in the celery and onions.
• Add the crab/shrimp.
• Refrigerate until well chilled or molded if necessary.
• NOTE*** You can also make this recipe with imitation crab or shrimp but the flavor will not be as strong since you will not be able to add the canning liquid.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
• In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
• Bake in preheated oven until top is crusty, about 15 to 20 minutes.
• Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.