Ingredients: |
Ingredients: 2 lbs shrimp (use large enough shrimp to cut in half or smaller but still have taste ie., 32-40 count?
1 lb crabmeat ( I use Costco's Phillips pasteurized lump meat - yummy)
1 cup mayonnaise
1 - 8 oz pkg cream cheese
1 can cream of mushroom soup
2-3 stalks celery, chopped fine. Depends on how much you like celery
4 scallions - chopped
2 envelopes Knox unflavored gelatin
2T warm water
Tabasco, lemon juice
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Directions: |
Directions:Cook, peel and devein shrimp and cut in 2 or 3 pieces. Chop celery and scallions VERY fine. Combine with shrimp and crabmeat in large bowl.
In separate bowl, combined softened cream cheese and mayonnaise until well mixed and then add to shrimp and crab mixture.
Warm mushroom soup, undiluted, on stovetop until warm (not hot). Mix gelatin with warm water and add to soup along with Tabasco and lemon juice to taste. Add soup mixture to crab and shrimp mix and blend well. Spray a mold with Pam. I have a fish-shaped mold, but any fairly good size gelatin mold will do. Pour mixture into greased mold and refrigerate until firm, at least overnight. When ready to serve,
dip mold in warm water, not too deep, to loosen. You can run a knife around all the edges of the mold. Unmold on serving plate and serve
with "Ritz" type crackers. This is a favorite recipe throughout the years at different functions I've brought it to. It's expensive to make but
goes a long way. |
This recipe for Shrimp and Crab Mold is from