CRAB APPETIZER MOLD
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
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.
SHRIMP MOLD
A great shrimp appetizer! Serve with crackers or toasted French bread.
Provided by B. Gisclair
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 1h25m
Yield 5
Number Of Ingredients 8
Steps:
- Heat soup in a small saucepan or in a microwave oven.
- In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
- In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
- Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.
Nutrition Facts : Calories 580.8 calories, Carbohydrate 11.4 g, Cholesterol 231.2 mg, Fat 48.8 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 13.2 g, Sodium 924.6 mg, Sugar 5.3 g
CRAB MOLD
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
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
CRAB MOLD
Categories Condiment/Spread Mushroom Appetizer
Yield 6-10 appetizer servings
Number Of Ingredients 7
Steps:
- Mix gelatin with mayonnaise to soften. Simmer soup and cream cheese until cheese softens and the two are blended. Remove from heat and add ingredients, mixing well. Pour into an oiled 4 cup mold and chill.
SEAFOOD MOLD
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
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
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
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
MOUSSE OF CRAB MEAT
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Eight or more servings
Number Of Ingredients 10
Steps:
- Pick over the crab meat. Remove and discard any pieces of shell or cartilage.
- Cut the fish into cubes and add them to the container of a food processor or electric blender. Add the cayenne, egg, salt, pepper and nutmeg. Start blending while gradually adding the cream. Blend until smooth.
- Add one cup of the crab meat and continue blending until the mixture is smooth.
- Spoon and scrape the mixture into a mixing bowl. Add the remaining crab meat and carefully fold it into the mousse mixture.
- Butter a six-cup ring mold. Fill the mold with the crab mixture and smooth over the top.
- Bring water to the boil in the bottom of a steamer. Place the ring mold on a steamer rack and place the rack over the boiling water. Cover closely and steam 10 minutes or until the internal temperature registers 160 degrees. Let the mousse stand on a rack for five minutes.
- Unmold the mousse onto a round serving dish. Pour off or wipe away any liquid that accumulates around the mousse.
- Slice the mousse into individual serving portions and serve with a little white butter sauce spooned over each portion.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 378 milligrams, Sugar 1 gram, TransFat 0 grams
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