Molded Seafood Spread Recipes

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

Steps:

• In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir; let stand for 1 minute or until gelatin is completely dissolved., In a large saucepan, combine the soup, cream cheese, mayonnaise and gelatin. Cook and stir over medium heat for 5-7 minutes or until smooth. Remove from the heat; stir in the crab, celery and onions., Transfer to a 5-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. Unmold onto a serving platter; serve with crackers. ,

Steps:

• In a food processor or blender, add smoked fish, cream cheese, lemon peel and juice; cover and blend until almost smooth.
• Transfer fish to a serving container; stir in parsley, dill, shallot, black pepper and salt; cover and chill mixture in the refrigerator for at least 4 hours.
• To serve, let stand at room temperature for 15 minutes; garnish with additional dill and serve with suggested accompaniants.

Steps:

• 1. Stir gelatin in the cold water and heat over low heat until melted.
• 2. Add soup and cream cheese to the pot with the gelatin, stirring until smooth.
• 3. Remove pan from heat and add all other ingredients.
• 4. Pour into decorative mold and refrigerate at least 8 hours or more. It's best made the day before serving. Unmold on lettuce leaves or a decorative plate and serve with crackers.

Steps:

• 1. Heat mushroom soup and cream cheese in a sauce pan, stirring until smooth. Remove from heat. Add mayonnaise. Dissolve gelatin in 3 Tbsps. very hot water and stir immediately into mixture. Mix very well. Stir in celery, onion and crab (crab should be diced fairly fine).Pour into a mold or 2-lb. container. Refrigerate over night. To unmold, dip in hot water just below rim for a few seconds. Place plate or serving tray over top of container and invert quickly.

Steps:

• Oil a 5-cup mold.
• Drain and flake salmon.
• In a saucepan, combine soup and cream cheese. Cook over low heat, stirring constantly, until mixture is smooth.
• Soften gelatin in 1/4 cup water; add to soup mixture, stirring until gelatin dissolves. Fold in remaining ingredients.
• Pour into prepared mold. Chill until firm.
• Unmold and serve with assorted vegetables and crackers.

Steps:

• Heat soup and stir in gelatin until dissolved.
• Add cream cheese and beat until smooth.
• Add remaining ingredients and mix well.
• Pour into oiled molds, I usually use small margarine tubs.
• Chill.
• Unmold and serve with crackers.
• Enjoy!

Steps:

• Mix everything together except the imitation crab and shredded cheese until it is smooth and well blended.
• Fold in the imitation crab meat and shredded cheese.
• Chill before serving.
• Serve with assorted crackers.

Steps:

• Spray a 1-quart or several smaller molds with non-stick cooking spray.
• Bring 3 cups water to boil.
• Add peeled shrimp and simmer just until shrimp turn pink.
• Drain, reserving 1/2 cup water.
• Cool shrimp and finely dice.
• Set aside.
• Finely dice celery; grate onion and bell pepper.
• In glass bowl, add 1/4 cup reserved shrimp cooking liquid, gelatin and cream cheese.
• Microwave on medium-high about 1 minute.
• Stir.
• Repeat microwave process again for 1 more minute.
• Stir.
• Watch carefully and stop microwave process when cream cheese is almost, but not quite, melted as you do not want to cook it- just melt it.
• Add remaining 1/4 cup of reserved shrimp cooking liquid and stir to make creamy mixture.
• Cool.
• Add shrimp and remaining ingredients to cheese mixture.
• Stir to mix well.
• Pour into prepared molds and refrigerate several hours until set- at least 2 hours for 1-quart mold.
• It can be refrigerated for up to 2-3 days before serving.
• To serve, loosen edges of mold with a knife.
• Unmold onto a plate lined with lettuce leaves.
• Surround with assorted crackers and a knife for spreading.
• Or serve crackers in separate basket.

Steps:

• Heat soup and cream cheese together in saucepan over low heat, whisking until smooth.
• In small bowl, soften gelatine in cold water and add to cream cheese mixture.
• Stir until well blended.
• In separate bowl, mix together mayonnaise, scallions and celery.
• Stir into cream cheese mixture until well blended.
• Gently fold in shrimp until well mixed and turn into a lightly oiled 4 cup mold.
• Chill several hours or overnight.
• To unmold, place mold in warm water for a few seconds and invert onto a plate. Place crackers around.

Steps:

• 1. Dissolve gelatin in the warm water. Set aside for a few minutes while you mix other ingredients.
• 2. Mix tomato soup and cream cheese with electric mixer. Add onion and celery and shrimp. Now mix in gelatin & water mixture that has now become thickened. Last, add in the mayonnaise. Refrig. over night. Serve with crackers. I use Ritz ! Enjoy !
• 3. If you are going to put this dip into a mold ( I used to use a mold in the shape of a fish ) then spray the inside of your mold with non-stick cooking spray and pour your dip into it and then refrig. overnight. I would dip the bottom of my mold into a sink filled with two inches of hot water and then unmold my dip. I'd place lettuce around the place before I unmolded the dip to decorate it up a little. With a couple of slices of lemon as added decoration.

Steps:

• Combine the first eight ingredients in a mixing bowl and blend well.
• IF MOLDING mix the gelatin as instructed above and add to the bowl after microwaving.
• Add 1/2 cup of the crab/shrimp liquid to the bowl and mix.
• Mix in the celery and onions.
• Add the crab/shrimp.
• Refrigerate until well chilled or molded if necessary.
• NOTE*** You can also make this recipe with imitation crab or shrimp but the flavor will not be as strong since you will not be able to add the canning liquid.