Print Recipe

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


  1. Have ready an oiled mold.
  2. Heat soup until just hot, but do not allow to come to a boil.
  3. Add cream cheese; stir until blended.
  4. Dissolve gelatine in 3 tablespoons hot water.
  5. Combine gelatine with soup mixture.
  6. Add remaining ingredients.
  7. Pour into prepared mold.
  8. Refrigerate overnight.
  9. Serve with fresh bagels cut into wedges.

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