Stella Green’s Crab Mousse2007-05-28
- Course: Appetizers
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Every Christmas party that we invited Stella to she brought her signature dish. Stella was French Canadian, but I always told her she could be a transplanted Cajun.
- 1 small can Golden Mushroom soup
- 1 (8 oz) package cream cheese, softened
- 1 envelope Knox Gelatin
- 3 tablespoons cold water
- 6 to 9 ounces imitation or fresh crab
- 1 cup diced celery
- 2 green onions (stems and all)
- 1 cup mayonnaise
Heat the can of soup, then add the softened cream cheese.
Stir 1 envelope of gelatin into 3 tablespoons of cold water. Once mixed, add to soup mixture
Add the crab, diced celery, green onions and mayonnaise.
Pour mixture into mold (or small serving bowl) and refrigerate for 8 hours.