Crabmeat Mousse

Ingredients

18 gr gelatin
60 ml water
1 mushroom soup
230 ml cream cheese
240 ml mayonnaise
75 gr celery
110 gr alaskan king crab meat
7 gr onion
7 ml worcestershire sauce

Instructions

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