Molded Seafood Spread Recipes

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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

MOLDED SHRIMP SPREAD



Molded Shrimp Spread image

I usually make this recipe for parties and family gatherings. It never lasts long, because folks go straight for it.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4-1/4 cups.

Number Of Ingredients 11

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 envelope unflavored gelatin
3 tablespoons cold water
1 cup finely chopped celery
1 cup mayonnaise
3 tablespoons lemon juice
4 green onions, finely chopped
1/2 pound cooked shrimp, peeled, deveined and coarsely chopped
Lettuce leaves and additional shrimp, optional
Assorted crackers

Steps:

  • In a saucepan, heat soup and cream cheese over medium heat until cheese is melted, stirring frequently. Remove from the heat; set aside to cool., In a small microwave-safe bowl, sprinkle gelatin over water; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 2 minutes or until gelatin is completely dissolved. Stir the gelatin mixture, celery, mayonnaise, lemon juice and onions into soup mixture. Fold in shrimp., Pour into a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 8 hours or until set. , Invert onto a serving plate. Fill center with lettuce and shrimp if desired. Serve with crackers.

Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 132mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

MOLDED SEAFOOD SPREAD



Molded Seafood Spread image

This recipe is loved by everyone at cocktail parties and potlucks. You can use either shrimp or crab, or a combination of both, It's tasty, but also very pretty when presented.

Provided by Chef PotPie

Categories     Spreads

Time 12m

Yield 1 mold

Number Of Ingredients 8

1 (10 3/4 ounce) can cream of mushroom soup
6 ounces whole cream cheese, softened
1/4 ounce unflavored gelatin (one envelope)
3 tablespoons cold water
1 cup mayonnaise (Best Foods or Hellman's is best)
1 bunch scallion, chopped, all white parts and right into the green
2 (6 ounce) cans baby shrimp, drained
1 cup finely chopped celery

Steps:

  • Heat soup and cream cheese together in saucepan over low heat, whisking until smooth.
  • In small bowl, soften gelatine in cold water and add to cream cheese mixture.
  • Stir until well blended.
  • In separate bowl, mix together mayonnaise, scallions and celery.
  • Stir into cream cheese mixture until well blended.
  • Gently fold in shrimp until well mixed and turn into a lightly oiled 4 cup mold.
  • Chill several hours or overnight.
  • To unmold, place mold in warm water for a few seconds and invert onto a plate. Place crackers around.

Nutrition Facts : Calories 2201.2, Fat 160, SaturatedFat 54.2, Cholesterol 911.2, Sodium 5027.4, Carbohydrate 97.4, Fiber 6.3, Sugar 25.9, Protein 100.9

MOLDED SHRIMP SPREAD APPETIZER



Molded Shrimp Spread Appetizer image

Always a party favorite, and a pound of shrimp goes a long way. Fresh or pasteurized lump backfin crab can be substituted for the shrimp. It is a very low-fat appetizer, yet no one realizes it! Cooking time includes 3 hours refrigeration time. Do Not Freeze.

Provided by BeachGirl

Categories     Spreads

Time 3h30m

Yield 24 serving(s)

Number Of Ingredients 11

1 lb shrimp, fresh,peeled
1 envelope unflavored gelatin powder
1/2 cup water, from cooking shrimp
8 ounces fat free cream cheese
8 ounces fat-free thousand island salad dressing
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons grated onions, including juice from grating
1 tablespoon grated red bell pepper
1/2 cup finely minced celery
3 -5 drops hot sauce (optional)

Steps:

  • Spray a 1-quart or several smaller molds with non-stick cooking spray.
  • Bring 3 cups water to boil.
  • Add peeled shrimp and simmer just until shrimp turn pink.
  • Drain, reserving 1/2 cup water.
  • Cool shrimp and finely dice.
  • Set aside.
  • Finely dice celery; grate onion and bell pepper.
  • In glass bowl, add 1/4 cup reserved shrimp cooking liquid, gelatin and cream cheese.
  • Microwave on medium-high about 1 minute.
  • Stir.
  • Repeat microwave process again for 1 more minute.
  • Stir.
  • Watch carefully and stop microwave process when cream cheese is almost, but not quite, melted as you do not want to cook it- just melt it.
  • Add remaining 1/4 cup of reserved shrimp cooking liquid and stir to make creamy mixture.
  • Cool.
  • Add shrimp and remaining ingredients to cheese mixture.
  • Stir to mix well.
  • Pour into prepared molds and refrigerate several hours until set- at least 2 hours for 1-quart mold.
  • It can be refrigerated for up to 2-3 days before serving.
  • To serve, loosen edges of mold with a knife.
  • Unmold onto a plate lined with lettuce leaves.
  • Surround with assorted crackers and a knife for spreading.
  • Or serve crackers in separate basket.

Nutrition Facts : Calories 42.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 38, Sodium 167.4, Carbohydrate 3.5, Fiber 0.4, Sugar 1.8, Protein 5.6

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.

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.

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