A creamy blue crab spread for crackers, this recipe I believe came from the back of a can of Campbell’s soup in the 50’s or 60’s. My mom made this regularly for parties and gatherings and it is so good that there is always a crowd around it.
I’ve placed the original recipe below my adjusted recipe. The adjusted recipe is really just a larger portion and uses a full 1 pound of blue crab meat and is designed to fit in a bundt cake pan mold.
I recently served this at my friend Kim’s son Trevor’s Graduation party and it was a huge hit. I always reserve about 1 cup of the filling for myself to have the next day since I just can’t get enough.