Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (10 3/4 oz.) cream of mushroom soup, undiluted |
| 3 tablespoons | Cold water |
| 1 can | (6 1/2 oz.) crab meat; drained & flaked |
| 1 cup | Finely chopped celery |
| 1 | Envelope unflavored gelatin |
| ¾ cup | Mayonnaise |
| 1 pack | (8 oz.) cream cheese; softened |
| 1 small | Onion; grated |
| Parsley sprigs |
Heat soup in medium saucepan over low heat; remove from heat. Dissolve gelatin in cold water; add to soup, stirring well. Add next 5 ingredients and mix well. Spoon into an oiled, 4-cup mold. Chill until firm. Unmold and garnish with parsley. Serve with assorted crackers.
Recipe by: Ann Chapman Posted to MC-Recipe Digest V1 #740 by C4<c4@...> on Aug 13, 1997