1 can cream of mushroom soup, undiluted
3 T cold water
1 T unflavored gelatin
2 cans (7 oz) crabmeat, picked & drained
6 oz cream cheese, room temperature & whipped
1 c mayo
1 c chopped celery
2 green onions, chopped
Heat soup. Dissolve gelatin in water & mix well. Add dissolved gelatin to soup
Add & then add whipped cream cheese.
Slowly add mayo to the remaining ingredients.
Pour into mold (greased with mayonnaise!)
Chill overnight in the mold.
Serve with crackers.
(Cook's Note: This is a favorite classic recipe from the past... like a lot of the other shrimp or corned beef "mousse" mold recipes that were popular in the 70's! I remember buying a mold from Tupperware, specifically for these mousse recipes!)
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