Crab Mousse - cooking recipe

Ingredients

1 can cream of mushroom soup
1 1/2 Tbsp. Knox gelatine in 4 Tbsp. water
8 oz. cream cheese
1/2 c. finely chopped scallions
1 c. mayonnaise
1/2 c. chopped celery
2 (7 1/2 oz. each) cans crabmeat
1/4 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper
2 tsp. lemon juice

Preparation

Heat soup; dissolve gelatine in water.
Add to soup.
Add cream cheese while soup is heating.
Stir or beat until smooth. Cool slightly (10 minutes in freezer).
Mix other ingredients in bowl.
Add soup mixture and mix thoroughly.
Spray bowl lightly with Pam and chill overnight.
Serve with crackers.