Trudy's Super Deluxe Crab Dip

Jeff Puchalski 0

"This is my mom's famous Crab Dip that is easy to prepare and always a hit at every party!! My favorite way is to serve with your favorite dip cracker. Enjoy!!"

Ingredients 2 h 25 m {{adjustedServings}} servings 490 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 984 mg
  • 39%

Based on a 2,000 calorie diet

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  1. In a medium pot, heat mushroom soup. When soup is hot, stir in the cream cheese; continue stirring until all of the cheese has melted.
  2. Stir gelatin into the cheese and soup mixture. Stir constantly, being careful not to let the mixture come to a boil. When the gelatin has dissolved, remove the pot from the heat and let cool.
  3. Mix celery, onion, and mayonnaise into the cooled soup mixture. Add crabmeat to the mixture. Pour the dip into a serving bowl, cover the bowl, and refrigerate it for 2 hours before serving.
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Reviews 11

  1. 11 Ratings


I've actually been using a version of this recipe for a few years now for Halloween. It can also be made without the crab (I have a few friends who are allergic) and is just as good. I found it's delish served with slices of multigrain baguette. I tried this version and found it to be a bit bland. The version I usually make calls for green onion instead of regular, has no celery, uses real crab meat (the cheap canned stuff is fine), has a tablespoon of lemon juice and Old Bay seasoning and/or hot sauce to taste. I also found that using Campbell’s cream of mushroom with garlic is a phenomenal addition. Trust me it's to die for! Probably best for special occasions only though with all the fat/calories. For Halloween I usually add a few drops of red food coloring for a pinkish hue and put it in a brain mold.


This is a little on the bland side, but good. It appeared to be more of a spread than a dip. The second time I made it I zipped it up with 1T horseradish, 1t lemon juice, 1/2t Tobasco and added 1t celery seed. Also substituted onion for 1/2 cup green onion and 1/2 cup sweet pickles finely minced.I'll keep this recipe as a basic, because its pretty good.


This is the closest recipe I found on this site to match one I got from my friends mom. The DIFFERENCE IS I used canned crab and chopped shrimp! Also chopped green onion. The gelitin gives it a great texture and the only problem is it is so full of fat but you can't help eating lots of it! YUM!