Crab Mousse
Crab Mousse is an moderately easy dinner. Made with 1 can campbell's tomato soup, 1 (8 oz.) pkg. philly cream cheese, 2 pkg. knox unflavored gelatin, 4 oz. hot water and 1 lb. white backfin crab meat, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Heat soup in medium saucepan, add cream cheese and blend until it disappears.
Dissolve the gelatin packets in the hot water, add to mixture and set aside to cool.
Add the rest of the ingredients into the pot of tomato mixture.
Blend until well mixed.
Turn mixture into a large mold and refrigerate for about 8 hours.
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