Ingredients
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1 can mushroom soup
2 pkgs. (8 oz.) cream cheese
2 Tbsp. gelatin
1 c. mayonnaise
1 c. chopped celery
1 Tbsp. Worcestershire sauce
1 small onion (only juice)
1 c. crab meat
Preparation
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In double boiler, heat mushroom soup and cream cheese. Dissolve gelatin in 1/4 c. cold water.
Add to mushroom mixture and let cool.
Add remaining ingredients, chill in refrigerator in ring mold.
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