Crabmeat Mousse
Yield
6 servingsPrep
20 minCook
20 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
gelatin, unflavored
unflavored |
*
|
| ¼ | cup |
water
cold |
|
| 1 | cup |
cream of mushroom soup
undiluted |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | cup |
mayonnaise
|
|
| ¾ | cup |
celery
finely chopped |
|
| 6 ½ | ounces |
crab meat
Alaskan king, drained |
|
| 1 | tablespoon |
onions
grated |
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
gelatin, unflavored
unflavored |
*
|
| 59 | ml |
water
cold |
|
| 237 | ml |
cream of mushroom soup
undiluted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 237 | ml |
mayonnaise
|
|
| 177 | ml |
celery
finely chopped |
|
| 187.9 | ml/g |
crab meat
Alaskan king, drained |
|
| 15 | ml |
onions
grated |
|
| 7.5 | ml |
worcestershire sauce
|
|
Directions
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.
