items, we just did without or bought what they had
So, I settled for a fish.
Close enough I thought!
Who would have known that over 30 years later, yes WOW that makes me sound so old… how did that happen…
I would still be making this crab dip to go into these molds.
But it’s true I have had this recipe since I was 19 years old.
I have made this crab dip so many times, I couldn’t guess the exact number.
More than a couple of times a year in the first 10 years.
Then it’s tapered off to about twice a year from then on.
It really is my go-to dip recipe. Especially to bring to someone’s party when I’m asked to bring an appetizer.
I have thought of looking for a crab, but I have become quite attached to this fish mold
(and the mini version I have too) It’s traveled thousands and thousands of miles with me along my moves coast to coast, multiple times in fact!
This appetizer always gets loads of attention
I decided to change it a bit and make it a healthier version of the original
and I am happy to say that the reduced-fat version has no change in taste from the original recipe that called for mayonnaise and regular cream cheese.
YIPPEE, I love surprises like that! I don’t like it when you lose flavor when trying to improve something.
I spray them with an oil spray so that it releases easily after the dip sets up.
Heat soup and add gelatin so there are no lumps-sprinkling it in slowly really helps (do not stop stirring)
then add cream cheese and blend it in until all melted and blended
remove from heat at this point (I usually switch from the whisk to spoon/spatula at this point)
stir in the diced onion, then yogurt
finally add in the crab, when it’s all blended pour it into the greased molds place wax paper on top
(to prevent the edges from drying out and your entire refrigerator smelling of crab) refrigerate.
I often make this a day ahead as it can be un-molded just before serving the next day.
When you are ready to un-mold it have your plate ready and gently lift the edges with a smooth spatula once a small amount of air gets between the dip and the metal it releases easily and can be easily slid out.
I remember making it and worrying…
how it would travel to a party
I have brought this so many times.
It travels great.
I un-mold it before I leave so that I don’t forget my special fish molds.
( you may think I’m kidding, but I’m not. I love these and fear I will forget them, they will get bent, or even lost, remember how long it took me to find them, I still think they are worth TONS to me, even though you can get them more readily…
I like mine!)
They’ve moved with me many times, and each time I unpack them they always get a special spot in the cabinet. Everyone in the house knows where I keep them. They are that special to me.
I’m sure they are still available but these somehow are so special- I never want to misplace them.
I love that it fills both the large and small fish molds.
I typically serve the large one and keep the small one all to myself
NO—-I’m just kidding! I share 🙂
But I typically keep the small one at home and enjoy it with my family.
I serve it with crackers or bread,
I’ve been known to eat on Italian Bread for a snack or lunch, nothing like having something so delicious ready to eat, especially when you forgot it was in the fridge.
flavor options for this recipe
You can use canned shrimp in this recipe instead of crab, you can use canned or freshly cooked salmon, tuna from a can as well. Add in some fresh dill to kick up the flavor a bit or your favorite herb to go with the item you choose (shrimp, tuna, salmon, or crab) any fish would do as well.
You can also add in some fresh lemon juice about a tablespoon would be plenty.
I answer the age-old question, ” what should I make” simple, with easy dinner idea, great appetizers, party food, and desserts! Something for everyone. I’ve been blogging for 10 years and have over 1200 recipes posted on my blog here. What would you like to see me make next?
If you have another creamy style dip (artichoke dip comes to mind…) and you’d like to make it into a mold. Just heat the cream portion and add the gelatin, then add the remaining ingredients and put in a prepared mold, refrigerate. Then unmold and serve.