Monday, November 28, 2005

Crab dip

This is probably our favorite quick and easy appetizer; we make it to snack on while we're cooking our homemade holiday meals, and it's one of our default items to bring to potlucks. The dip combines cream cheese, mayonnaise, crab, and onion to form the perfect compliment to a slice of warmed bread.

Crab dip
Crab dip on warm bread.

I learned this recipe from my mom, who obtained it (and modified it) from some other source; we've subsequently modified it from my mom's version. Since we just made this for our Thanksgiving dinner, it's one of this week's end-of-the-week recipe blogging posts.

This recipe does require that the cream cheese be softened before starting, and also needs a few hours of chilling time after mixing, so can't be made at the last minute. However, it keeps well in the fridge for days, so can easily be made in advance.

1 8-ounce package cream cheese (brought to room temperature)
1 cup mayonnaise
1 can (6 ounces) crab meat, drained
1/2 cup finely chopped onion
1 7-gram package powdered unflavored gelatin
3 tablespoons boiling water
~5 ounces (~1/2 can) condensed cream of celery soup
Mold(s) in which to chill the dip (e.g., small leftover containers)
Bread or vegetable sticks (e.g., carrots, celery)

0. Soften the cream cheese by leaving it at room temperature (probably for about an hour).
1. Put the cream cheese in a large bowl and beat it until smooth. The cream cheese should be relatively easy to stir; if not, give it more time to warm to room temperature.
2. Stir the crab and onion into the cream cheese.
3. Add the mayonnaise and mix until well blended.
4. Microwave the condensed cream of celery soup in a bowl until it is warm to the touch. Do not add water.
5. Mix the boiling water and unflavored gelatin in a cup or small bowl, and then mix into the warmed condensed soup.
6. Stir the condensed soup and gelatin mixture into the cream cheese mixture.
7. Spoon the dip into the mold(s).
8. Chill thoroughly in a fridge (at least two hours).
9. Serve with warmed bread (we put a loaf of artisan bread in a 350F oven for about 5 minutes) and/or vegetable sticks.


This recipe can be easily doubled, and acquaintances have reported that it withstands freezing well, though we've never managed to have leftovers that might need to be frozen.

Vary the amount of onion in this dip to your taste; use more if you want a very oniony dip, use less (or use a sweet onion) if you want a milder dip. Radagast's SO prefers this dip made with sweet onion, while Radagast prefers it with regular onions.

1 comment:

Radagast said...

Importing comments:


This can also be made with cream of mushroom soup instead of the cream of celery. To get the celery taste, you can finely chop a stalk or two of celery.
November 28, 2005, 5:13:49 AM PST