Easy Shrimp and Crab Dip
Learn how to make an easy shrimp and crab dip recipe that comes together quickly, makes a large quantity to feed a crowd, and won’t drain your budget.
Equipment
- 1 medium saucepan
- 1 Wooden spoon
- 1 medium bowl
Ingredients
- 1 10.75- ounce can cream of mushroom soup
- 1 envelope unflavored gelatin
- 1 cup water optional
- 1 8-ounce package of cream cheese (or Neufchatel) softened to room temperature
- 1 cup mayonnaise
- 1 6-ounce can of crab meat drained
- 1 6-ounce can of shrimp drained (or 1 cup frozen salad shrimp, thawed)
- 1 cup celery chopped (optional)
- 2-3 green onions chopped (reserve a few for sprinkling on top of the dip after it is finished)
Instructions
- In a 2-quart saucepan, combine cream of mushroom soup, gelatin, and water, if using. Stir to dissolve the gelatin.
- Heat on medium heat on the stovetop just until gelatin is dissolved completely and the mixture starts to bubble slightly. Turn the stove off.
- Keep the saucepan on the stove, and stir in the cream cheese. The remaining heat from the stove will help the cream cheese to melt. Stir in the rest of the ingredients.
- Remove the mixture from the stovetop. I like to reserve a few of the green onions for sprinkling on top of the dip to add color.
- Transfer the dip to a serving bowl and chill in the refrigerator for a couple of hours. You will need a bowl large enough to hold about 5 cups of dip, if you include the optional ingredients. The dip will thicken after chilling.
Notes
The calories given are for 1 serving of dip, which is about 2 tablespoons.