Recipe(tried): cold crab mousse

If you don't go with hot crab dip in the chafing dish - this is a great cold crab mousse w/water crackers. The ingredients sound odd - but it is good & nice to have made ahead. 1 Tbl. unflavored gelatin 1/4 C. cold water 1 can (10 3/4 oz) cream of mushroom soup,undiluted 1 8oz pkg. cream cheese, softened 1 C. mayo 3/4 C. finely chopped celery 1 Tbl. grated onion 1 1/2 tsp. worcestershire sauce 1 can (6 1/2oz) Alaskan king crab or snow crab (drained) Soak gelatin in cold water to soften. Heat soup (DO NOT BOIL) & stir softened gelatin into hot soup mixture, making sure gelatin dissolves. Add cream cheese & mayo. Beat until smooth. Add celery, onions, crabmeat & worcestershire. Pour into a 4 Cup greased (use cooking spray) mold* & chill. Serve w/water crackers or club crackers. *If you don't have a 4 C. mold, a mixing bowl (ceramic or stainless steel) may be used. In either case, spray the inside of the mold or bowl w/no stick cooking spray. To unmold, partially submerge mold in very hot water for 30-45 seconds. Remove from water & place serving plate on top of mold. Turn both upside down & mold should slide out onto plate. If it appears to be sticking, just repeat starting w/hot water.