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Louisiana Shrimp or Crab Mold
1 (10 3/4 ounce) can cream of celery soup
8 ounces cream cheese
1 (1/4 ounce) envelope Knox unflavored gelatine
3 tablespoons hot water
1/2 cup diced sweet red onion
1/2 cup diced celery
1 cup mayonnaise
1 pound imitation or real crabmeat or 1 pound shrimp
Salt and pepper
10 -20 drops hot sauce, to taste
Have ready an oiled mold.
Heat soup until just hot, but do not allow to come to a boil.
Add cream cheese; stir until blended.
Dissolve gelatine in 3 tablespoons hot water.
Combine gelatine with soup mixture.
Add remaining ingredients.
Pour into prepared mold.
Serve with fresh bagels cut into wedges.
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