Crabmeat Mousse Recipe
Ingredients
| Unflavored gelatin | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| 2 3-oz. pkgs. Philadelphia cream cheese | ||
| 1 can cream of mushroom soup | ||
| Mayonnaise | 1 Cup (16 tbs) | |
| Onion | 1 Small, grated | |
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Crabmeat | 1 6 1/2 Ounce | |
| Celery | 1 Cup (16 tbs), chopped | |
| Cranberry sauce | 1 16 Ounce, sliced | |
Directions
Soften gelatin in 1/4 cup cold water.
Combine cheese, soup, mayonnaise, onion, Worcestershire sauce and salt in double boiler.
Beat until blended (use egg beater).
Remove from heat.
Add gelatin and stir to dissolve.
Add crabmeat and celery.
Pour into wet individual molds.
Chill and unmold on slice of cranberry sauce.
Combine cheese, soup, mayonnaise, onion, Worcestershire sauce and salt in double boiler.
Beat until blended (use egg beater).
Remove from heat.
Add gelatin and stir to dissolve.
Add crabmeat and celery.
Pour into wet individual molds.
Chill and unmold on slice of cranberry sauce.
Chef
