Ingredients:

One 8-ounce package real cream cheese

1 can cream of mushroom soup

1 envelope unflavored plain gelatin, softened in 1/4 cup water

8 ounces lump crabmeat (Real not Imitation)

1 cup finely chopped celery

1/4 cup chopped green onion

1 Tablespoon lemon juice

1 teaspoon Worcestershire sauce

Dash of tabasco

Seasoned salt to taste

Grease a 3 cup decorative mold. Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes. Stir well to make sure that there are no lumps. Add the crabmeat, celery, green onions, lemon juice, Worcestershire sauce, tabasco, and seasoned salt. Stir thoroughly, but gently. Spoon the mixture into the mold dish and smooth the top. Cover with plastic wrap and chill in the refrigerator until firm, approx. 3 to 6 hours. When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides. Invert onto a serving dish. The mousse will slip out in a few minutes. Serve with crackers.

Serves: 10 - 12

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• The Inn at Hermannhof Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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