Recipe courtesy of Colleen Sadler

Crab Mold

  • Total: 25 min
  • Prep: 25 min
  • Yield: 15 servings as an appetizer
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Ingredients

1 1/2 pounds Chesapeake Bay crabmeat

2 (8-ounce) packages cream cheese, softened

1/8 cup chopped onion

1/4 cup chopped celery

1/2 teaspoon crab boil seasoning

1/2 tablespoon lemon juice

2 dashes hot pepper sauce

Garnishes: black olives (used for eyes), crab claws, cocktail sauce (spread over top shell), parsley (place around the crab)

Directions

  1. Place 1 pound of crabmeat in bowl. (The other 1/2 pound is used for garnishing) Add all the remaining ingredients to crabmeat and mix thoroughly. Form the mixture into the shape of the top shell of a crab. Place on your serving dish. Spread cocktail sauce over crab. Sprinkle remaining crabmeat on top of cocktail sauce. Garnish with olives, crab claws and parsley. Serve with crackers.

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