Crab Mousse - cooking recipe

Ingredients

1 can Campbell's tomato soup
1 (8 oz.) pkg. Philly cream cheese
2 pkg. Knox unflavored gelatine
4 oz. hot water
1 lb. white backfin crab meat
1/2 c. finely diced onions
1/4 c. finely diced celery
1 c. mayonnaise
1 or 2 tsp. horseradish
1 or 2 drops hot sauce (optional)
salt and pepper to taste (optional)

Preparation

Heat soup in medium saucepan, add cream cheese and blend until it disappears.
Dissolve the gelatine packets in the hot water, add to mixture and set aside to cool.
Add the rest of the ingredients into the pot of tomato mixture.
Blend until well mixed.
Turn mixture into a large mold and refrigerate for about 8 hours.