Crab Mousse
1 (10 to 1/2 ounce) can cream of mushroom soup
1 (8-ounce) package cream cheese
1 envelope unflavored gelatin, softened in 1/4 cup water
8 ounces lump crabmeat
1 cup finely chopped celery
1/3 cup chopped green onion
1 1/2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon seasoned salt
Grease a 3-cup seafood mold.
• Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes.
• Stir well to make sure that the gelatin is completely dissolved and that there are no lumps.
• Add the crab meat, celery, green onions, lemon juice, Worcestershire sauce, and seasoned salt.
• Stir gently but thoroughly.
• Spoon the mixture into the prepared mold and smooth the top with a spatula or knife. Cover with plastic wrap.
• Transfer to the refrigerator and chill until firm, about 3 to 6 hours.
• When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides.
• Invert onto a serving dish.
• The mousse will slip out in a few minutes.
Serve with crackers.
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