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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 1 (10 3/4 oz.) can mushroom soup
- 1 envelope unflavored gelatin
- 3 Tbsp. cold water
- 3/4 c. mayonnaise
- 1 (8 oz.) pkg. cream cheese, softened
- 2 (6 1/2 oz.) cans crabmeat, drained
- 1 small onion, grated
- 1 c. finely chopped celery
Method
- Heat soup, dissolve gelatin in cold water, add gelatin to soup, stirring well.
- Add remaining ingredients and mix well. Spoon into oiled 4-cup mold (preferably a fish mold).
- Chill until firm.
- Unmold and garnish with parsley.
- Serve with assorted crackers.
