"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crab Dip Recipe

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This recipe for Crab Dip, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth May
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Celery, chopped
3/4 Cup Green Onions, chopped
1 Can Cream of Mushroom Soup
1 Tbsp. Gelatin, softened in 3 Tbsp. Water*
1 (6-7oz.) Can Good Quality Crab Meat
1 (6oz.) Pkg. Cream Cheese, softened
1 Cup Mayonaisse
Tobasco to Taste (1 to 1-1/2 Tsp.)

Directions:
Directions:
*Note. Heat and let cool gelatin. Mix together all ingredients and pour into mold. Let chill several hours or overnight. Serve with crackers. Wheat Thins are about the best. Do not use frozen crab meat.

 

 

 

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