<%@LANGUAGE="JAVASCRIPT" CODEPAGE="1252"%> Bayonne High School Culinary Academy

 

 

 

    
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Crabmeat Mousse
Kathy Kelder

1 cup chopped celery
1 tiny diced onion
1 can cream of mushroom soup
1 8 oz. package of cream cheese
1 6 oz. package of frozen crab meat (defrost and drain well)
1 Knox gelatin envelope dissolved in 1/4 cup cold water
1 cup mayo

Heat soup then melt cream cheese in soup.  Mix celery, onion, and crab with mayo.  Add gelatin and soup with cheese to mixture.  Mold in refrigerator for 24
Bayonne High School Culinary Academy