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Crab Meat Mousse

Ingredients:

2-8 oz. packages of cream cheese
1 can of creamed soup (10 3/4 oz. shrimp, celery, mushroom)
1 cup finely chopped celery
1 cup finely chopped onion
1 cup mayonnaise
1 pound backfin crab meat
1/2 teaspoon curry
4 tablespoons of unflavored gelatin mixed with 1/2 cup water

Preparation Instructions:

Mix the 2 packages of cream cheese and the can of creamed soup together in a saucepan over low heat until well blended. Then add the remaining ingredients and mix together. Put in a greased mold and refrigerate until firm.

» This recipe is credited to Betty Lou Hamel of Onancock, VA and was the Third Place Winner in the 1981 National Hard Crab Derby in Crisfield, MD.

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