Crab Mousse

Ingredients

• 2 Tbsp gelatin
• 14 c cold water
• 1 c cream of mushroom soup
• 2 3 oz pkg cream cheese
• 1 c mayonnaise
• 1 Tbsp Lea Perrins
• 1 Tbsp Tabasco sauce or to taste
• salt to taste
• 1 c finely chopped celery
• 2 or 3 Tbsp grated onion
• 1 lb crab meat
• Pam cooking spray

Directions

1. Dissolve gelatin in cold water in top of a double boiler Meanwhile heat water in bottom of a double boiler
2. Add soup and cream cheese to gelatin beat to remove lumps
3. Cook over hot water until smooth
4. Add Lea Perrins Tabasco sauce and salt Cook 2 or 3 minutes
5. Remove from heat
6. Add celery onion and crab meat
7. Pour into 2-quart ring mold that has been sprayed with Pam
8. Chill until firm