Seafood Mousse - cooking recipe

Ingredients

1 can tomato soup
1 (8 oz.) pkg. cream cheese
3/4 c. mayonnaise
1 small-medium onion, grated
3/4 lb. cooked shrimp
1/2 lb. crabmeat (sea legs are okay)
1/4 c. water
1/2 to 1 oz. dry sherry (optional)
dash of salt
1 envelope Knox gelatine

Preparation

Peel, clean and cook shrimp as for shrimp cocktail.
Mix soup and cheese over medium heat until well blended.
Chop seafood and add to mixture with mayonnaise.
Grate onion over pot so juice goes in.
In another pot dissolve gelatine with water until clear.
Add gelatine and sherry with pinch of salt to mixture.
Stir until blended.
Pour into greased mold.
Refrigerate at least 6 hours or overnight.
(Town House crackers go well with this.)