Crab Frappe - cooking recipe

Ingredients

1/2 lb. fresh crab, or 1 can of crab meat
1 can cream of chicken soup
1 c. mayonnaise
1 c. finely chopped celery
1 green onion, finely chopped
Dash of Worcestershire sauce
1 pkg. Knox gelatin, dissolved in 3 Tbsp. cold water

Preparation

In a saucepan, heat the soup and add the dissolved gelatin. Remove from heat and add the remaining ingredients.
Put into a 4 c. mold and chill until set.
Invert onto a serving plate and serve with Ritz and/or other crackers.