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Ingredients
- 275g/10oz canned cream of mushroom soup
- 1 tablespoon powdered gelatine
- 100g/4oz mayonnaise
- 225g/8oz cream cheese, softened
- 350g/12oz cooked crabmeat
- 1 small onion, finely chopped
- 100g/4oz celery, finely chopped
- 1⁄2 teaspoon dried dill
Instructions
- Heat the soup in a medium heavy
saucepan over a low heat. Remove
from the heat. - In a small bowl, dissolve the
gelatine in 3 tablespoons cold
water. Add to the soup, stirring
well until completely combined.
Add the remaining ingredients and
mix thoroughly. - Spoon into an oiled 1.2-litre/2pt
mould, and chill until firm.
