Cream Cheese Crabmeat Mold
Cream Cheese Crabmeat Mold is a creamy, savory appetizer featuring crabmeat, cream cheese, and mushroom soup, perfect for elegant gatherings or seafood lovers. Light, flavorful, and easy to prepare.
Ingredients
Instructions
- Sprinkle gelatin over cold water; let stand 1 minute.
- Heat mushroom soup in a saucepan; add the gelatin mixture to the soup.
- Cook over low heat, stirring constantly until the gelatin dissolves and the mixture is thoroughly heated.
- Remove from heat.
- Combine cream cheese and mayonnaise; mix well at medium speed of electric mixer.
- Add the cream cheese mixture to the soup and gelatin mixture.
- Stir in chopped celery, grated onion, and crabmeat.
- Spoon into a lightly oiled 4-cup mold.
- Chill until the mold is firm.
Tips & Substitutions
To ensure a smooth texture, make sure the cream cheese is softened before mixing. If you want a lighter version, consider using Greek yogurt instead of mayonnaise. For additional flavor, you can add a teaspoon of Worcestershire sauce or a dash of hot sauce to the mixture. If fresh crabmeat is unavailable, canned crabmeat works just fine. This dish is a fabulous addition to any seafood recipes collection.
Serving Suggestions
This Cream Cheese Crabmeat Mold is best served as an appetizer or a light lunch option. Pair it with buttery crackers or toasted baguette slices for a delightful experience. It also complements a fresh salad or a seafood platter featuring dishes like Chesapeake Oysters Rockefeller. For a complete meal, serve alongside a refreshing drink or a light white wine.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the mold becomes too soft, you can re-chill it for a firmer texture. Avoid freezing, as the gelatin may not set properly after thawing. Serve chilled directly from the refrigerator for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Crabmeat Mold contains roughly 398 calories, with 5g protein, 22g carbohydrates, and 33g fat. It is a good source of protein (10% of the Daily Value) and vitamin A (10% of the Daily Value). Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, this dish can be made a day in advance. Just prepare the mold, chill it, and cover it tightly in the refrigerator. This allows the flavors to meld beautifully. When ready to serve, simply unmold and garnish as desired.
What can I substitute for crabmeat?
If you're looking for alternatives, you can use cooked shrimp or even a combination of diced vegetables for a vegetarian option. Canned tuna is another great substitute that pairs well with the other ingredients, making it a versatile dish.
How do I unmold the crabmeat mold without breaking it?
To unmold the crabmeat mold easily, run a knife around the edge of the mold to loosen it. Then, dip the bottom of the mold in warm water for a few seconds. Invert onto a serving plate, and it should come out smoothly. If it doesn't release easily, give it a gentle shake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).