"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp & Crab Dip Recipe

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This recipe for Shrimp & Crab Dip, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Gray
Added: Sunday, October 18, 2009


1 (10-3/4) oz. tomato soup
1 (8 oz.) package cream cheese
1 tbsp. unflavored gelatin
1/2 cup celery, minced
1/2 cup onion, minced
1 (4 1/2 oz.) can tiny shrimp
1 (4 1/2 oz.) can crabmeat
1 cup mayonnaise
Assorted crackers

Warm soup and cream cheese in a medium saucepan over low heat until blended. Drain shrimp and crab meat, reserving 1/2 cup of the liquid.

Dissolve gelatin in reserved liquid, or discard liquid and dissolve in 1/2 cup cold water. Add gelatin, celery, onions, shrimp, crab and mayonnaise to soup mixture and blend thoroughly.

Pour into a 4 cup gelatin mold that has been greased with mayonnaise. Chill. Remove dip from mold onto serving dish & serve with crackers.




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