Crab dip
a delicious and beautiful molded appetizer perfect for any party gathering or spread on bread for a great lunch
Servings: 12 + servings
Ingredients
- 1 can tomato soup
- 1 package cream cheese regular or fat-free
- 1/2 cup plain yogurt regular or low fat or fat-free (or you can use mayonnaise if preferred)
- 1 onion diced I prefer red, but use white if that's all I have
- 2 packages plain gelatin
- 10-12 oz canned lump crabmeat drained
- wax paper to cover molds
Instructions
- *Have all items ready before beginning-the gelatin sets quickly
- if you forget to chop the onion and try to do it later (believe me!)
- In a medium saucepan, you will be constantly stirring with a whisk or wooden spoon.
- Heat the tomato soup (do not add water)
- add gelatin and makes sure there are no lumps
- bring to a boil
- add cream cheese, yogurt, and onion
- once everything is heated,
- remove from heat and stir in crab.
- Place mixture in the mold sprayed with an oil spray for easy release.
- Place wax paper to cover dip.
- Refrigerate 6-8 hours or overnight.