Cold Seafood Mousse - cooking recipe

Ingredients

1 1/2 c. cooked shrimp, crab or lobster
1 c. finely chopped celery
1/2 finely chopped green pepper
1 Tbsp. grated onion
1 tsp. salt
3 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
several drops Tabasco
1 can tomato soup
8 oz. cream cheese
3 envelopes unflavored gelatin
1 c. cold water
1 c. mayonnaise

Preparation

Combine first 9 ingredients.
Let stand to blend flavors. Combine soup and cream cheese in top of double boiler.
Heat over boiling water, stirring until cheese is melted.
Soften gelatin in water for 5 minutes.
Add to soup mixture.
Stir until dissolved. Remove from heat; cool.
When mixture begins to thicken, blend in mayonnaise and fish mixture.
Turn into greased 1 1/2-quart mold. Chill until set.
Serve with mayonnaise.