Crabmeat Mousse

Jim Vorheis 1 tb Unflavored gelatin

1/4 c Cold water

1 c Undiluted mushroom soup

8 oz Cream cheese, softened

1 c Mayonnaise

3/4 c Finely chopped celery

6 1/2 oz Can Alaskan king crab meat,

-drained 1 tb Grated onion

1 1/2 ts Worcestershire sauce

Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis