Crab Mousse - cooking recipe

Ingredients

1 c. diced celery
1 (6 oz.) can crabmeat
1 small onion, diced
3/4 c. mayonnaise
dash of Worcestershire sauce
1 can cream of mushroom soup
1 pkg. (8 oz.) cream cheese
1/2 c. white wine
2 Tbsp. Knox gelatine

Preparation

Combine celery, crabmeat, onion, mayonnaise and Worcestershire sauce in bowl.
Heat soup and cheese until warm, add wine and gelatine.
When gelatine is dissolved, add to crab mixture, mix and pour in lightly oiled mold.
Refrigerate overnight.
Serve with crackers.