Marilyn’s Crab Mousse
Ingredients:
1 10 oz can of cream of mushroom soup
1 6 oz pkg cream cheese
1 envelope of gelatin
1/4 cup cold water
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup mayo
1 can crab meat (I use the artificial crab)
1/4 tsp curry powder
Method:
Heat and stir soup and cream cheese until smooth
Add gelatin to cold water and let set for 5 minutes
Add gelatin mix to soup mixture
Add remaining ingredients
Pour into a lightly oiled mould and refrigerate overnight
Unmould and serve with crackers, or it makes a nice change to serve with a salad.
