Connie Young’s Crab Dip

Background: My family and I were extremely fortunate to spend our Christmas holidays with the Young Family. The Young’s have been one of my parents oldest friends (time duration, not age…) from Philadelphia. Like my family, they love to cook, and it’s always a delicious feast at their house. One of the appetizers that I ate was this incredible crab dip that Connie made. It was good on crakers, bread, and pretty much anything that I could spread it on. Bring this dish to your next party, and you will be the superstar chef and people will like you!

Ingredients:

• 1 can cream of mushroom soup
• 28 oz. bricks cream cheese
• 1 package Knox unflavored gelatin
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup mayo
• 1 can crabmeat
• 1/4 tsp. curry powder

Instructions:

1. Soften gelatin in 1/4 cup water.
2. In a medium saucepan, melt soup and cream cheese.
3. Add remaining ingredients and mix well.
4. Pour into a mold and set overnight in the fridge.