Nana Recipe Wednesday—Crab Meat Mold

by Sarah on December 2, 2009

Nana was quite the hostess.  The hostess with the mostess.  She HAD to have been, with the number of delicious recipes for appetizers and snacks that are stuffed into the recipe drawer.
The recipe we’re making today is one that I remember for many family gatherings.  It was always devoured pretty quickly.  I was a little scared of this dip when I was a little kid—mostly because it was shaped like a fish and had an eye looking at me.  “Nana, it’s looking at me!”
By the way, this is us on my third birthday.  In my photo album, this has got to be the 3rd third birthday party.  No wonder I celebrate a birthday “month” now.
This fish mold is what I was speaking of earlier.  Typically, Nana made this dip in a fish mold, although you can use any shape mold, or even a bowl, if you wish.
This is all the stuff you need!  Hardly anything.  Don’t make fun of the soup.

 

 

Heat the soup in a small saucepan (don’t add water or milk to the condensed soup).  Add the envelope of gelatin and stir until the gelatin is dissolved.  Let cool.
Chop the celery and green onion.  You might want to add some chive or parsley also.
I used an entire container of fresh lump crabmeat that I bought at the Costco, as opposed to Nana–her recipe uses a 7-oz. can of crabmeat.  The can is fine, but I opted for fresh this time.
In a bowl, first mix 6 -8 oz softened cream cheese and mayonnaise.  Add the soup mixture, celery, onion, crab and salt and pepper to taste.
Pour into the mold.
Cover with plastic wrap and refrigerate for several hours or overnight.
To unmold, fill a shallow pan that the mold will fit into with hot tap water.  Dip the mold, holding it in the water for a minute.  Take off the plastic, put a plate on top, then flip over.  The dip should slide out of the mold and onto the plate.
Viola!  The fish looks more like a fetus at the moment.
“Nana, it’s looking at me!”
You can give him some scales with cucumber slices.
And some fins out of lemon slices.
Spruce it up with some herbs and that’s it.
Looks tasty, right?
Nana's Crab Meat Mold

Ingredients

  • 6 oz. cream cheese, softened. (I used the whole 8 oz block for the larger amount of crab)
  • 7 oz can crabmeat (or substitute fresh lump crab)
  • 1 cup finely chopped celery
  • 1-2 green onions, chopped
  • 1 cup mayonnaise
  • 1 10-oz. can cream of mushroom soup
  • 1 Tbsp gelatin, dissolved in 2 Tbsp cold water
  • salt and pepper to taste
  • (chopped fresh herbs to taste--chives, parsley, dill)
  • Variations:
  • Add 1 tsp Worcestershire sauce -or-
  • 3 Tbsp chopped green peppers -or-
  • use pimento cream cheese in place of the plain.

Instructions

  • Heat condensed soup in a small saucepan, do not dilute. Add gelatin, and stir until completely dissolved and mixed through. Set aside and let cool.
  • In a medium bowl, mix together the cream cheese and mayonnaise. Add cooled soup mixture. Add celery, onion, and herbs, if using. Add crab and season to taste with salt and black pepper.
  • Pour into a fish or other mold. Decorate with green olives, parsley, lemon and cucumber slices, etc. Serve with crisp crackers.
http://www.undercovercaterer.com/2009/12/nana-recipe-wednesday-crab-meat-mold/


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