Seafood Mousse - cooking recipe

Ingredients

2 (10 3/4 oz.) cans cream of shrimp soup
2 pkg. (1 Tbsp. each) unflavored gelatin
16 oz. cream cheese, at room temperature
3/4 c. finely chopped celery
1/4 c. finely chopped onion
2 c. mayonnaise
6 to 8 drops Tabasco sauce
1 (4.5 oz.) can tiny shrimp, drained
1 (6.5 oz.) can white crabmeat, drained and flaked

Preparation

Heat the soup in a medium saucepan until warm. Remove from heat and stir in gelatin.
In a large bowl, beat the cream cheese until soft and smooth.
Add the soup mixture.
Mix well.
Stir in the celery, onion, mayonnaise, Tabasco, shrimp and crabmeat.
Pour into two 4 1/2 cup molds
that have been sprayed with cooking spray.
Chill for about 3 hours or until set.
Unmold and serve with assorted crackers.