Ingredients
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1 can tomato soup
1 pkg. Knox gelatine
1/4 c. boiling water
8 oz. cream cheese, softened
3/4 c. mayonnaise
1/2 c. chopped onions
1/2 c. chopped celery
1/2 lb. crab meat
dash of Worcestershire sauce
Preparation
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Heat soup to boiling.
Dissolve gelatine in boiling water and add to soup.
Cool.
Blend or beat with mixer mayonnaise into cream cheese.
Add to cool tomato mixture.
Add remaining ingredients. Pour into oiled (spray Pam) 6 cup mold.
Chill overnight.
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