Crab Mousse

• 1 (10 3/4 ounce) can campbell's condensed cream of mushroom soup
• 8 ounces cream cheese
• 1 tablespoon plain gelatin (I use 1 packet of Knox original unflavored Gelatin)
• 3 tablespoons warm water
• 8 ounces cooked crabmeat
• 1 cup minced celery (approx 2 stalks)
• 2 -3 tablespoons lemon juice (approx half a lemon)
• 1 bunch green onion, chopped
• 1 cup mayonnaise

1. 1. Dissolve gelatin in 3 tablespoons of warm water.
2. 2. Heat cream of mushroom (condensed) in medium-size saucepan.
3. 3. Add dissolved gelatin to cream of mushroom & cream chees until melted.
4. 4. Cool mixture.
5. 5. Add remaining ingredients.
6. 6. Pour into a medium-size mold or 2 small molds sprayed with Pam or vegetable oil.
7. 7. Chill until set (approximately 3 hours).
8. 8. Loosen mousse around edges of mold, place plate on top of mold, and invert to release the mousse.
9. 9. Garnish with fresh parsley annd serve with plain crachers.

campbells condensed cream, cream cheese, gelatin, water, crabmeat, celery, lemon juice, green onion, mayonnaise

Taken from www.food.com/recipe/crab-mousse-446686 (may not work)