This is one of my favorite dips and I usually make it for special occasions. Growing up on the West coast, we always had fresh seafood available and I prefer fresh crab meat in mine, but inland, it's not always available. So, here's what you need:
1 can crab meat, drained
1 8oz pkg cream cheese (can you tell I like cream cheese?)
1 cup mayo
1 bunch green onions, chopped
1 can cream of mushroom soup
1 envelope knox gelatin
3 tbsp warm water
jello mold or medium sized bowl
How to make it:
Over low heat in a small sauce pan, stir soup and cream cheese till smooth and well blended. Add in crab meat, mayo, and green onions. Stir together. In a small bowl, mix water and knox gelatin till well blended. Immediately stir into the crab mixture and pour into mold or bowl. Refigerate over night. Serve with Ritz style crackers. Enjoy!
About Me
- Angie
- I love being a photographer. To be able to capture the timeless memories of a newborn baby being held by it's mother, a child that just lost their first tooth, the senior embarking on their last year of high school, a bride anxiously awaiting that long walk down the aisle, or a new grandparent holding their first grandchild, the cycle is endless... and precious.
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