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Julie`s Molded Crab and Cracker Dip
10 1/2 oz Cream of celery soup (1 can) 8 oz Cream cheese (1 package) 1 Unflavored gelatin envelope 2 tb Water 3 bn Green onions, chopped fine 2 c Celery, diced finely 16 oz Frozen crab meat, thawed - (1 package) 3/4 c Mayonnaise Combine in saucepan soup and cream cheese. Heat on low setting until hot. Soften gelatin in water; add soup mixture, blending well. Stir in onions, celery and crab meat. Remove from heat; add mayonnaise. Pour into mold and refrigerate overnight or until set. Serve with crackers. |
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