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Crabmeat Mousse

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      Title: CRABMEAT MOUSSE
 Categories: Appetizers
      Yield: 6 Servings
 
           Jim Vorheis
      1 tb Unflavored gelatin
    1/4 c  Cold water
      1 c  Undiluted mushroom soup
      8 oz Cream cheese, softened
      1 c  Mayonnaise
    3/4 c  Finely chopped celery
  6 1/2 oz Can Alaskan king crab meat,
           -drained
      1 tb Grated onion
  1 1/2 ts 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
 
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