Recipe - Crabmeat Mousse

Jim Vorheis
1 tablespoon Unflavored gelatin
One fourth cup Cold water
1 cup Undiluted mushroom soup
8 ounce Cream cheese, softened
1 cup Mayonnaise
Three fourths cup Finely chopped celery
6 One half ounce Can Alaskan king crab meat,
drained
1 tablespoon Grated onion
1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini