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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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How tasty is this light spreadable appetizer? A local caterer asked ME for this recipe after she tasted it at a party I gave! I got it from my husband's aunt several years ago. It's especially good for a springtime cocktail menu. I feel a bit sheepish about the canned soup, but trust me-nobody will ever know! (Note: cooking time means chilling time) Ingredients:
1 (10 ounce) can cream of mushroom soup |
1 tablespoon plain gelatin (1 packet) |
3 tablespoons cold water |
3/4 cup mayonnaise |
1 (8 ounce) package cream cheese |
1 cup fresh lump crabmeat, well picked-over |
1/2 cup green onion, finely minced |
3/4 cup celery, finely minced |
1 teaspoon fresh lemon juice |
Directions:
1. Heat soup (undiluted) in saucepan over low heat. Dissolve gelatin in water, mix well and add to soup. Stir well. Add remaining ingredients, blend well, and pour into oiled 6-cup mold. Chill overnight.
2. Unmold onto a serving plate and serve with buttery crackers.
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