Real crabmeat mousse
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Jim Vorheis 3/4 c Finely chopped celery
1 tb Unflavored gelatin 6 1/2 oz Can Alaskan king crab meat,
1/4 c Cold water -drained
1 c Undiluted mushroom soup 1 tb Grated onion
8 oz Cream cheese, softened 1 1/2 ts Worcestershire sauce
1 c Mayonnaise
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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