Crab Dip - cooking recipe

Ingredients

1 envelope plain Knox gelatine
3 Tbsp. hot water
1 can mushroom soup (golden or plain)
salt to taste
pepper to taste
Worcestershire sauce to taste
1 c. mayonnaise (may use Hellmann's)
8 oz. cream cheese
3 green onions, chopped very fine
1 c. celery, chopped very fine
6 1/2 oz. can crab meat

Preparation

In a fairly
large
pot,
place
gelatin
and hot water (over medium heat) and
add
soup.
Do not overcook, just heat until mixture reaches
boiling,
but do not boil.
Remove from heat
and add salt, pepper and Worcestershire sauce to taste, then
add mayonnaise.
Next,
use
hand
mixer
and add cream cheese.
Last, add green onions, celery and crab meat.
After mixing thoroughly, place in molding container or casserole and refrigerate for at least 6 hours.
Very, very good!!!!!!