"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Crab Mousse Recipe

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This recipe for Crab Mousse, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvette Briddell
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup cold water
4 envelopes gelatin
4 30 oz. pkg. cream cheese
2 cans cream of mushroom or chicken soup
2 c. mayonnaise
2 green onions, finely sliced
2 tblsp. worcestershire sauce
4 tsp. lemon juice
1 tsp. salt
1 lb crabmeat
1 stalk celery, finely chopped

Directions:
Directions:
Soften gelatin in cold water. Combine cream cheese, soup, mayonnaise, onion, worcestershire sauce, lemon juice and salt in a double boiler. Heat until blended. remove from heat. Add gelatin. Stir until dissolved; fold in crabmeat and celery. Pour into chilled mold sprayed with non-stick spray. Chill in refrigerator until firm; unmold on watercress or other type of lettuce for eye appeal. Serve with crackers.

Personal Notes:
Personal Notes:
If you like crab, this is a good mold for your family parties or any holiday. This is a double recipe.

 

 

 

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