Appetizers / Soups / Salads

Erica's Crab Dip takes 15 minutes to prepare.

Erica's Crab Dip takes 5 minutes to cook.

Erica's Crab Dip makes 16 servings.

The ingredients for Erica's Crab Dip are:

Queen Crab, 7.5 oz
Cream Cheese, 1 cup
Cream of Mushroom Soup, 1 can
Mayonnaise, 1 cup
Celery, raw, 1 cup, diced
Onions, raw, 1 medium to small, diced
Knox Gelatin (1 envelope), dissolved in 3 Tbsp hot water

Here is how you make Erica's Crab Dip:

Soften cream cheese - either let it set out for a few hours, or put in the microwave for a minute or so. Wash and dice celery and onions. I use a Pampered Chef "plunger" chopper, and it only takes a few seconds to do this otherwise tedious job. Set aside. Drain crab meat, remove from cans and have ready. Empty can of mushroom soup into large saucepan, and heat on medium-high, stirring constantly until thoroughly hot. Remove from heat and stir in gelatin dissolved in 3 tbsp of hot water. Then, stir in cream cheese until melted and mixed well. Add onions, celery and mayonnaise, stir all together, and pour into mold. Cover and refrigerate overnight. To serve, run a sink full of very hot water, dip the mold into the water nearly up to the rim and hold there for a minute or so.... then invert over a dry plate. Serve with crackers or wheat thins. Serves 16 or more people.Number of Servings: 16Recipe submitted by SparkPeople user WOMYN42.

The nutritional information for Erica's Crab Dip is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 144.8

• Total Fat: 11.3 g
• Cholesterol: 29.2 mg
• Sodium: 369.8 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 0.3 g
• Protein: 4.8 g

The dietary needs meet for Erica's Crab Dip is Low Carb