I got this Crab & Shrimp Dip recipe from my husband's family. It's great for holidays and special occasions. I've brought it to parties and it's always a big hit. That is, if you're not allergic to shell fish! It may be too late for tomorrow's Thanksgiving gorging unless you hurry and do it right now, but you can always save the recipe and try it for December's festivities.
The ingredients are: 6 oz. cream cheese; 1 C mayonaise; 1/4 C chopped celery; 5-6 chopped green onions; 1 can condensed cream of mushroom soup; 1 envelope Knox gelatin; 1 can shrimp; 1 can crab.
Mix mayo and cream cheese. It helps if you let the cream cheese sit out and become soft first.
Add the celery and onion. 1/4 C celery was just a little less than one stalk.
Dissolve the gelatin in 1/4 C cold water.
Heat soup over low heat (do not add milk or water).
Stir in gelatin and cheese mixture.
Then stir in crab and shrimp. Always check the crab for little pieces of shell first!
Pour mixture into a mold or just put it in a bowl. Let it set up in the fridge for a while. Serve with crackers and enjoy. (We like to use club crackers, wheat thins, and/or triscuits.)
Have a happy Thanksgiving!