Crab Mousse


  • 1 can cream of mushroom soup
  • 1 package cream cheese (8 oz.)
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 Tbsp. unflavored gelatin
  • Ad
  • 1 cup cold water
  • 1 can crabmeat
  • 1 cup mayonnaise


Generously brush oil in mold. Set upside down on paper towel in freezer. Combine soup and cream cheese in saucepan over low heat until creamy. Dissolve gelatin in cold water over low heat. Mix with soup mixture. Chop onion and celery; mix with soup mixture. Drain and remove all tendons and shells from crabmeat; mix with soup. Chill well. Before molding, stir in cup of mayonnaise. Chill at least 4 hours or overnight.

By Robin from Washington, IA


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