Crab Loaf

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6ouncescream cheese - block not whipped
1green onion chopped
1cancream of mushroom soup
1envelopeknox gelatin
7ouncescrab meat - best if you use 2 cans. Of course fresh is good
1cupcelery chopped
Heat soup in saucepan over low to medium heat. Cut in the cream cheese and stir with wire whisk until smooth. Mix envelope of gelatin in 3 tablespoons of cold water in a cup and stir together until smooth. When cream cheese/soup mixture is smooth stir in the gelatin mixture. Remove from heat and set aside. Chop onion and celery and add to the soup mixture. Add the mayonnaise. Rinse crab meat with cold water and let drain. Stir in crab meat last. Pour into a mold (or just a dish)and refrigerate. Needs to refrigerate for about two or three hours or until set. Best served on Triscuits or the Crunchmaster crackers. Squeeze a little lemon on the crab meat when it's spread on the cracker. ENJOY !!!

Source: She-She
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