Recipe: Mom's Crab Dip Appetizer

Use a shallow ring-shaped gelatin mold for this to turn out the best. It's beautiful on a large round platter with olives in the center of the ring and an assortment of crackers arranged around the outside of the ring. And it's scrumptious!

1 can cream of mushroom soup
1 can fancy white crab meat (I prefer Chicken of the Sea)
diced celery (1-2 stalks)
chopped green onions (3-4)
1 pkg. unflavored gelatin
1 8 oz. cream cheese
dash Worcestershire sauce

Spray a gelatin ring with nonstick cooking spray. Drain the crab meat, reserving the juice. Add water if necessary to the crab juice to equal 1/4 cup of liquid. Pour into a sauce pan and put on low heat. Stir in gelatin and dissolve. Add the cream cheese and stir constantly until smooth (it really will get smooth - patience!), then turn off the heat. Add soup and whisk until well blended. Add the veggies, then crab meat and Worcestershire sauce. Spoon into prepared gelatin ring and refrigerate at least one hour. (When ready to turn onto plate, soak ring in hot water for 1 or 2 minutes and run a knife gently around the sides of the dip to create air pockets for it to loosen from the mold.)

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