Crab Mousse

Name: Crab Mousse
Ingredients: 1 can Campbell's tomato soup; 1 (8 oz.) pkg. Philly cream cheese; 2 pkg. Knox unflavored gelatine; 4 oz. hot water; 1 lb. white backfin crab meat; 1/2 c. finely diced onions; 1/4 c. finely diced celery; 1 c. mayonnaise; 1 or 2 tsp. horseradish; 1 or 2 drops hot sauce (optional); salt and pepper to taste (optional)

11 ingredients

5 steps

Ingredients

1 can Campbell's tomato soup
1 (8 oz.) pkg. Philly cream cheese
2 pkg. Knox unflavored gelatine
4 oz. hot water
1 lb. white backfin crab meat
1/2 c. finely diced onions
1/4 c. finely diced celery
1 c. mayonnaise
1 or 2 tsp. horseradish
1 or 2 drops hot sauce (optional)
salt and pepper to taste (optional)

Directions

1

Heat soup in medium saucepan, add cream cheese and blend until it disappears.
2

Dissolve the gelatine packets in the hot water, add to mixture and set aside to cool.
3

Add the rest of the ingredients into the pot of tomato mixture.
4

Blend until well mixed.
5

Turn mixture into a large mold and refrigerate for about 8 hours.