Special Day Crab Mold

Special Day Crab Mold

Klantz 0

"I bring this crab mold every Christmas and it doesn't last long. I have served it with saltine crackers and cocktail rye bread, but you can use whatever you'd like."


4 h 20 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Process celery, green onions, and crab in a food processor until finely chopped, about 30 seconds. Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 10 minutes.
  2. Bring chicken soup to a simmer in a saucepan over medium-low heat; stir gelatin mixture into soup, dissolving completely. Remove from heat and cool until slightly warm. Stir cream cheese and mayonnaise into soup mixture until smooth; stir Worcestershire sauce and hot sauce into soup mixture.
  3. Pour soup mixture into food processor with crab mixture and process until smooth, about 1 minute. Pour into a 5-cup mold. Chill in refrigerator until set, about 4 hours.


  • Cook's Note:
  • I use a 5-cup mold that has separate lids for each major holiday. For Christmas it is a tree, so I lightly spray the lid with cooking spray and lightly sprinkle it with paprika before I pour the mixture into the mold. Then when I remove the mold it has a red tree on the top of it.
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Your rating



  1. 5 Ratings


Very,very good. I like spice, so I use a little more hot sauce. Great to take to a party or a dinner. I like the idea for decorating the top.

very good!

This is good. Best on saltines. Next time I might add 1 more can of crab meat for more crab flavor.