Crab Mousse - cooking recipe

Ingredients

1 can cream of mushroom soup
1 (8 oz.) pkg. cream cheese, softened
1 c. mayonnaise
1 Tbsp. Knox gelatine
1/4 c. cold water
3/4 c. chopped celery
1 Tbsp. chopped onion
1 1/2 Tbsp. Worcestershire sauce
1 (6 1/2 oz.) can crabmeat

Preparation

Mix gelatine and water in a small bowl.
Heat soup until warm. Add cream cheese, gelatine, mayonnaise and Worcestershire sauce; mix well.
Add remaining ingredients and stir.
Pour into mold, sprayed with Pam.
Chill until served.