Crabmeat Mousse Recipe
1 jim vorheis
1 tbsp unflavored gelatin
1/4 cup cold water
1 cup undiluted mushroom soup
8 oz cream cheese, softened
1 cup mayonnaise
3/4 cup finely chopped celery
6 1/2 oz can alaskan king crab meat, drained
1 tbsp grated onion
1 1/2 tsp 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
to Seafood Recipes
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