We make this classy appetizer every holiday.  My Great Aunt Lillian Vogt gave me the recipe when I was a child. She has since passed away but I always think of her when I make this and it makes me smile.  I hope it makes you smile too.

Aunt Lillian’s Crab Dip

1 can cream of celery soup
1 8 oz. package of cream cheese (look for reduced fat cream cheese that is labeled Neufchatel. It is healthier)
1 cup celery, finely minced
2 small cans of crabmeat
2 small bunches of green onions (finely chopped)
1 envelope of gelatin

 Directions:

1. Melt the cream cheese (Neufchatel) with soup over low heat. Stir and remove from heat.
2. Disolve gelatin in 2 T. of warm water and stir into cream cheese mixture.
3. Add celery, onions, and crab meat and mix well.
4. Pour into a greased shaped copper mold if you are looking for an elegant presentation.  I like instead to pour mixture into 4 ramekins that can go right from the refrigerator to a serving tray.
5. Refrigerate for 10 hours.
6. Serve with Carr’s water crackers.

Note: Prepared mold or ramekins be stored airtight in the refrigerator for 3-4 days and can also be frozen if desired.

 Return to main menu