Crab Mousse - cooking recipe

Ingredients

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

Preparation

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