- 1 cup chopped celery
- 4 green onions, chopped
- 2 (6 ounce) cans crabmeat, drained and flaked
- 1 (.25 ounce) envelope unflavored gelatin
- 3 tablespoons cold water
- 1 (10.75 ounce) can cream of chicken soup
- 1 (8 ounce) package cream cheese, softened
- 1 cup mayonnaise
- 1 teaspoon Worcestershire sauce, or to taste
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
- Process celery, green onions, and crab in a food processor until finely chopped, about 30 seconds. Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 10 minutes.
- Bring chicken soup to a simmer in a saucepan over medium-low heat; stir gelatin mixture into soup, dissolving completely. Remove from heat and cool until slightly warm. Stir cream cheese and mayonnaise into soup mixture until smooth; stir Worcestershire sauce and hot sauce into soup mixture.
- Pour soup mixture into food processor with crab mixture and process until smooth, about 1 minute. Pour into a 5-cup mold. Chill in refrigerator until set, about 4 hours.
07/18/2019
recipepes.com
special day crab mold, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
