Crab Mousse

Photo: flickr user star5112

Ingredients

1 10 oz. can Cream of Mushroom soup, undiluted

1 6 oz. package light cream cheese

1 env unflavored gelatin

1 cup cold water

1 cup finely chopped celery

1 cup finely chopped green onions

1 cup light mayonnaise (use mayonnaise, not

1 tin crab meat, drained (the size like a small tuna can)

1 teaspoon curry powder

Preparation

In a saucepan, heat soup and cream cheese over medium heat, stirring until smooth. Meanwhile, add gelatin to cold water, stir and allow to sit and soften 5 minutes. Remove saucepan from heat and add gelatin to soup/cream cheese mixture, stir to combine. Add celery, onions, mayonnaise, crab and curry, mixing well. Pour into a 4 cup mold that has been sprayed with cooking spray. Chill overnight.

Un-mold on serving plate and allow guests to spread on assorted crackers as an appetizer.

Note: 1/4 cup finely chopped red pepper is a nice optional addition, especially at Christmas time, the red pepper and green onion look festive.

This recipe has been a favorite of mine for years. I serve it as an appetizer for when we have company and it's generous enough to feed a good sized crowd.

Submitted by.... Diane G. of Port Burwell, Ontario, Canada.