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Julie's Molded Crab & 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
- packag; e)
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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