CRAB MOUSSE

2 tbsp unflavored gelatin
1/4 cup cold water
1 (10 3/4 oz) can condensed cream of mushroom soup
2 pkg (3 oz each) cream cheese, softened
1 cup mayonnaise
1 lb lump crabmeat
1 cup finely chopped celery
1 small onion, chopped
1 tbsp Worcestershire sauce
pinch salt
dash hot pepper sauce
TO SERVE:
salad greens
crackers

Soften gelatin in cold water in double boiler. Add soup and softened cream cheese. Beat with rotary beater to remove lumps. Add mayonnaise. Cook until smooth.

Remove from heat. Stir in crab and remaining ingredients.

Spray a 2-quart mold with Pam non-stick spray and pour in mixture. Chill several hours.

Serve, unmolded on salad greens with crackers.

Servings: 8
Adapted from source: Newspaper Clipping