Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 oz envelope unflavored gelatin
2 10.5 oz cans condensed cream of mushroom soup
1 8 oz package cream cheese -- softened
1/2 cup mayonnaise
1/2 cup sour cream
1 cup chopped celery
1/2 cup scallions
1 2 oz jar diced pimiento -- drained
1/8 teaspoon salt
1 teaspoon lemon juice
1/8 teaspoon hot pepper sauce
1/2 pound lump crab meat -- picked over
1/4 can chopped parsley
crackers or bread rounds
In a small bowl soften gelatin in 3 tablespoons of cold water.
In a medium saucepan over medium-low heat, cook undiluted soup, stirring
occasionally, until heated through, 3 to 5 minutes. Stir in cream cheese,
a few tablespoons at a time, whisking until well blended, and cook about 3
minutes. Stir in gelatin mixture and remove from heat.
Whisk in mayonnaise and sour cream. Stir in celery, scallions, pimiento,
salt, lemon juice and hot sauce. Fold in crab and parsley. Pour mixture
into an oiled 6 or 7 cup mold, cover with plastic wrap, and refrigerate
until set, about 4 hours or as long as two days. Unmold and serve with
crackers or bread rounds.
