Crab Mousse - cooking recipe

Ingredients

1 (10 3/4 ounce) can campbell's condensed cream of mushroom soup
8 ounces cream cheese
1 tablespoon plain gelatin (I use 1 packet of Knox original unflavored Gelatin)
3 tablespoons warm water
8 ounces cooked crabmeat
1 cup minced celery (approx 2 stalks)
2 -3 tablespoons lemon juice (approx half a lemon)
1 bunch green onion, chopped
1 cup mayonnaise

Preparation

1. Dissolve gelatin in 3 tablespoons of warm water.
2. Heat cream of mushroom (condensed) in medium-size saucepan.
3. Add dissolved gelatin to cream of mushroom & cream chees until melted.
4. Cool mixture.
5. Add remaining ingredients.
6. Pour into a medium-size mold or 2 small molds sprayed with Pam or vegetable oil.
7. Chill until set (approximately 3 hours).
8. Loosen mousse around edges of mold, place plate on top of mold, and invert to release the mousse.
9. Garnish with fresh parsley annd serve with plain crachers.