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24 servings, 2 Tbps. each
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Savor every bite of this tasty dip, but watch your portion size.
Substitute 1 pkg. (6 oz.) frozen crabmeat, thawed, for the canned crabmeat.
Dip mold quickly in warm water; loosen crab ring from side of mold with tip of knife. Invert onto platter.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I found this recipe many years ago on a box of Rits crackers and made it. All my guests raved about it. I looked on-line under Ritz and did not find the recipe but did find the link to Kraft Recipes, where I did find the recipe. It was so many years ago that I first saw this recipe I can't believe you still have it in the library and want to say thanks for keeping it there. Love It!
My mom makes a recipe very similar to this....I think the sherry sounds unusual. My mom's recipe uses canned cream of mushroom soup and more crab. No sherry.....
It was GREAT and I almost followed the recipe to the letter, but I did not have the "dry sherry" plus I added two other ingredients, which were red onion and celery. I think two 8oz pkg. of cream cheese was a bit over powering for the one can of crab meat. It was like "where's the crab meat" I sure put it in there. I was trying to duplicate a "crab mold" recipe from one of my friends that makes it all the time and has been sworn to her death not to give up the recipe. It's more gelatine than cream cheese. So I'm looking towards a gelatine crab mold spread. I plan to work on it by reducing the cream cheese to one pkg. and increasing the gelatine to an envelope equal to about a cup. I'll touch bases on the results soon.