Crabmeat Mousse

Recipes Ingredients:

Jim Vorheis 3/4
c Finely chopped celery
1 tb Unflavored gelatin 6
1/2 oz Can Alaskan king crab meat,
1/4 c Cold water
-drained
1 c Undiluted Mushroom soup
1 tb Grated onion
8 oz Cream cheese, softened 1
1/2 ts Worcestershire sauce
1 c Mayonnaise

Recipe 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