Crab Mousse

• 2 Tbsp. gelatin
• 1/4 c. cold water
• 1 c. cream of mushroom soup
• 2 (3 oz.) pkg. cream cheese
• 1 c. mayonnaise
• 1 Tbsp. Lea & Perrins
• 1 Tbsp. Tabasco sauce (or to taste)
• salt to taste
• 1 c. finely chopped celery
• 2 or 3 Tbsp. grated onion
• 1 lb. crab meat
• Pam cooking spray

1. Dissolve gelatin in cold water in top of a double boiler. Meanwhile heat water in bottom of a double boiler.
2. Add soup and cream cheese to gelatin; beat to remove lumps.
3. Cook over hot water until smooth.
4. Add Lea & Perrins, Tabasco sauce and salt. Cook 2 or 3 minutes.
5. Remove from heat.
6. Add celery, onion and crab meat.
7. Pour into 2-quart ring mold that has been sprayed with Pam.
8. Chill until firm.

gelatin, cold water, cream of mushroom soup, cream cheese, mayonnaise, perrins, tabasco sauce, salt, celery, onion, crab meat, spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197685 (may not work)