Recipe 1204 - Mushroom Crab Dip
Recipe 1204 - Mushroom Crab Dip
(by Mitzie [Shade] Williams - friend)
6oz. (or more) lump crab meat
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1 cup mayo
1/4 cup grated onion
2 envelopes Knox unflavored gelatin
1/4 cup water
garlic salt to your taste
In a saucepan over medium heat add the water and both envelopes gelatin--
stir. Add crab meat, soup, cubed cream cheese, mayo, grated onion and
garlic salt--stir and cook until cream cheese has melted. Pour mixture into a
serving bowl--place it on the counter until room temperature, then refrigerate
until cold.
Continue to:
Other Recipes:
- 1033 - Chicken Caesar Pasta Salad
- 1029 - Hot Swiss Cheese Dip
- 1248 - Cheesy Green Beans
- 1226 - Homemade Cream of Broccoli Soup
- 1072 - Sweet Potato Cake
- 1001 - Creamy Mandarin Oranges
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
