Crab Dip

• 1 envelope plain Knox gelatine
• 3 Tbsp. hot water
• 1 can mushroom soup (golden or plain)
• salt to taste
• pepper to taste
• Worcestershire sauce to taste
• 1 c. mayonnaise (may use Hellmann's)
• 8 oz. cream cheese
• 3 green onions, chopped very fine
• 1 c. celery, chopped very fine
• 6 1/2 oz. can crab meat

1. In a fairly
2. large
3. pot,
4. place
5. gelatin
6. and hot water (over medium heat) and
7. add
8. soup.
9. Do not overcook, just heat until mixture reaches
10. boiling,
11. but do not boil.
12. Remove from heat
13. and add salt, pepper and Worcestershire sauce to taste, then
14. add mayonnaise.
15. Next,
16. use
17. hand
18. mixer
19. and add cream cheese.
20. Last, add green onions, celery and crab meat.
21. After mixing thoroughly, place in molding container or casserole and refrigerate for at least 6 hours.
22. Very, very good!!!!!!

gelatine, water, mushroom soup, salt, pepper, worcestershire sauce, mayonnaise, cream cheese, green onions, celery, crab meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991511 (may not work)