How To make Julie's Molded Crab and Cracker Dip
10 1/2 oz Cream of celery soup (1 can)
8 oz Cream cheese (1 package)
1 Unflavored gelatin envelope
2 tb Water
3 bn Green onions, chopped fine
2 c Celery, diced finely
16 oz Frozen crab meat, thawed
- (1 package) 3/4 c Mayonnaise
Combine in saucepan soup and cream cheese. Heat on low setting until hot. Soften gelatin in water; add soup mixture, blending well. Stir in onions, celery and crab meat. Remove from heat; add mayonnaise. Pour into mold and refrigerate overnight or until set. Serve with crackers.
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Christy's Shrimp Cocktail Dip
A most elegant yet simple and cost effective appetizer! This is a hit at any get together or party.
How to make dreamy imitation crab, crab cakes
Craving some hearty crab cakes but no time to source good quality lump crab meat, or it's simply not in season. Here's a quick and easy alternative using imitation crab meat that is off the chain! You will experience the same great texture and meatiness with the same great distinct crab cake taste you would find in some of the best crab cakes anywhere. Best of all it's really easy and inexpensive to do, requires no eggs which is perfect for the true pescatarian.
Recipe
15 saltine crackers with salt, this is why the dish will not require any additional salt added to it. Place them in the food processor and keep it chunky. In order to form the cakes to hold together you should give the crackers time to absorb the sauce however, if you're in a hurry you can add 1/4 cup of flour to the mixture it will act like glue a binder that will hold the crab cakes together.
2 packages of your favorite imitation crab meat in the food processor keep it chunky. If using real lump crab no food processor required
1/8 Worcestershire sauce in the food processor
1/4 yellow mustard in the food processor
1/4 mayo in the food processor
1/2 tsp garlic powder in the food processor
1/2 tsp old bay or paprika in the food processor
1 fist full off fresh parsly in the food processor
1/4 cup butter or olive oil