Crab Mold Recipes

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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

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.

SHRIMP MOLD



Shrimp Mold image

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

1 (10.75 ounce) can condensed tomato soup
2 (.25 ounce) envelopes unflavored gelatin
½ cup cold water
6 ounces cream cheese, softened
1 cup mayonnaise
1 pound cooked shrimp
1 cup minced celery
½ cup green onions, minced

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



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

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

CRAB MOLD



CRAB MOLD image

Categories     Condiment/Spread     Mushroom     Appetizer

Yield 6-10 appetizer servings

Number Of Ingredients 7

1 can cream of mushroom soup
2 small packages cream cheese
1 package unflavored gelatin
6.5 ounce can crab meat
1 cup chopped celery
1/3 cup chopped green onion
3/4 cup mayonnaise

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



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

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

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

MOUSSE OF CRAB MEAT



Mousse Of Crab Meat image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield Eight or more servings

Number Of Ingredients 10

1 pound fresh crab meat, preferably lump
1 pound skinless, boneless white fish such as monkfish, striped bass and so on
1/8 teaspoon cayenne pepper
1 egg
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
Butter for greasing a mold
White butter sauce (see recipe)

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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