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