Ingredients
- 1 mushroom soup (undiluted)
- 240 ml mayonnaise
- 230 ml cream cheese
- 110 gr alaskan king crab meat
- 75 gr celery (finely chopped)
- 60 ml water (cold)
- 18 gr gelatin (unflavored)
- 7 gr onion (grated)
- 7 ml 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
