Crabmeat Mousse - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/2 c. cold water
1 (8 oz.) pkg. cream cheese, cubed
1 can cream of celery soup
2 Tbsp. Worcestershire sauce
1 c. mayonnaise
1 1/2 c. lump white crabmeat
1/4 c. diced onion
1/4 c. diced celery
1/4 tsp. salt
1/4 tsp. red pepper

Preparation

Sprinkle
gelatin over cold water in a medium saucepan; let stand
1
minute.
Cook
over
low
heat,
stirring until gelatin dissolves.
Add cream cheese, soup and Worcestershire sauce;
cook over
low
heat, stirring until cheese melts and mixture
is smooth.
Remove from heat; stir in mayonnaise and rest
of ingredients.
Pour
into a lightly oiled 5 cup mold. Cover
and chill
until firm.
Serve with crackers.
Yields 4 1/2 cups.