Crabmeat mousse

Yield: 6 servings

Measure Ingredient
\N \N Jim Vorheis
1 tablespoon Unflavored gelatin
¼ cup Cold water
1 cup Undiluted mushroom soup
8 ounces Cream cheese, softened
1 cup Mayonnaise
¾ cup Finely chopped celery
6½ ounce Can Alaskan king crab meat, drained
1 tablespoon Grated onion
1½ teaspoon Worcestershire sauce

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) From the collection of Jim Vorheis

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