Crab Mold

Smooth and creamy, easy to spread on crackers or French bread. Make ahead and chill until ready to serve.

1

can

cream of mushroom soup (condensed)

10

ounces

300

ml

2

Tbs

unflavored gelatin

30

ml

1½

cup

chopped celery

375

ml

½

cup

chopped bell pepper

125

ml

¾

cup

chopped green onion (scallions)

188

ml

1

sm pkg

cream cheese

3

ounces

5

grams

1

cup

mayonnaise

250

ml

1

pkg

frozen crab

5

ounces

145

grams

Mix gelatin in 2 Tbs cold water to soften.
Heat soup and stir until smooth, then cool slightly. Add softened gelatin and mix well.
Mix cream cheese and mayonnaise thoroughly, add chopped vegetables.
Add soup mix and crab. Mix well and pour into 5½ cup mold (1¼ liters).
Chill several hours or until set.

Serve with crackers or sliced French bread

Note:
If you cannot obtain canned condensed soup, prepare a package of dried mushroom soup using only 1/2 of the water called for on the package. Once cooked, cool and measure out 300 ml.

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