target | Crab Mousse
1 pound of crabsticks
Two 3 ounce packages of cream cheese
1 small grated onion
1 can of cream of mushroom soup
Heat above together. Dissolve two envelopes Knox gelatin in 1/4 cup water. Add to heated mixture and blend. Add 1 cup Hellmann's mayonnaise and 1 cup chopped celery. Pour mixture in mold (fish or any) and refrigerate at least 8 hours; overnight is best. |
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Crab Mousse 2
1 can mushroom soup, undiluted
3 tablespoons of cold water
1 tablespoon of unflavored gelatin
Two 7 ounce cans of crabmeat
6 ounces of cream cheese, room temperature
1 cup of mayonnaise
1 cup of chopped celery
2 green onions, chopped
Heat soup. Dissolve gelatin in water; add to soup and then add whipped cream cheese. Slowly add mayonnaise and remaining ingredients. Chill overnight in mold. Serve with crackers. Crab Mousse 3
3 ounce package of cream cheese
1 small onion, chopped
1/2 can cream of mushroom soup
1 tablespoon of gelatin
1/2 cup of mayonnaise
1/2 cup of celery, chopped
One 7 ounce can of crabmeat
In a saucepan heat cream cheese, onion and soup. Add 1 tablespoon gelatin dissolved in 2 tablespoons cold water. Blend well and remove from heat. Add remaining ingredients. Pour into a mold and refrigerate at least 4 hours.
Crab Mousse 4
1 can cream of mushroom soup
1 envelope Knox unflavored gelatin
1 tablespoon of cold water
1 cup of mayonnaise
6 ounces of cream cheese
1 cup of celery (finely chopped)
1 small grated onion
7 ounces of can crab meat
Warm undiluted soup, dissolve gelatin in water and add to hot soup mixture. Add all other ingredients and stir. Pour into mold and chill overnight or until set. unmold and serve with crackers. |
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