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cold crab dip in a bowl with crackers
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4.88 from 16 votes

Cold Crab Dip

Loaded with sweet, tender crab and plenty of flavor, this easy Cold Crab Dip recipe is a keeper! It's an heirloom recipe in my family, and I'm sure it'll become one in yours, too!
Prep Time15 mins
Chilling time4 hrs
Total Time4 hrs 15 mins
Course: Appetizers
Cuisine: American
Keyword: cold crab dip, crab, crab dip, cream cheese, mushroom soup
Servings: 8 servings
Calories: 142kcal


  • 1 envelope gelatin powder
  • 8 ounces cream cheese at room temperature
  • 1 can low sodium cream of mushroom soup
  • 1 cup diced celery
  • 1/2 cup sliced green onions
  • 6 ounces crab meat well drained


  • Add 1 package of Knox unflavored gelatin to 1/4 cup of water in a medium size pot. Put the pot on the stove and turn the heat on low. Whisk the gelatin and water for a few minutes until dissolved. Do not boil this mixture. You only need enough heat to dissolve the gelatin.
  • Add the cream cheese. Break it up with a spoon and stir it into the dissolved gelatin. You can turn the heat back on very low if your cream cheese isn't melting easily. It should be smooth and creamy when you're done.
  • Add the cream of mushroom soup and mix well. I use low sodium to control the sodium in this recipe.
  • Stir in the finely diced celery and green onion.
  • When everything is mixed, gently fold in the drained crab. Don't over-mix or you'll crush up all those lovely bits of sweet crab.
  • Pour the mixture into a serving bowl and pop it into the fridge for at least 4 hours.
  • Serve with your favorite crackers and enjoy!


Serving: 0.25cup | Calories: 142kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 428mg | Potassium: 275mg | Fiber: 1g | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg