Crabmeat Mousse

Course : Seafoods
Serves: 6
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1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup undiluted mushroom soup
8 ounces cream cheese -- softened
1 cup mayonnaise
3/4 cup finely chopped celery
6 1/2 ounces Alaskan king crab meat -- drained
1 tablespoon grated onion
1 1/2 teaspoons Worcestershire sauce

Preparation / Directions:

Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers. Colorado Cache Cookbook (1978)

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