Ingredients:
1 (10 ½ oz) can Campbells cream of mushroom soup
2 envelopes Knox gelatin
3 tablespoons water
1 cup chopped green onions
1 cup mayonnaise
1 8 oz package Philly cream cheese
1 pound crab meat
1 (8oz) can of shrimp (chopped)
Instructions:
Dissolve gelatin in water and add it to heated soup. Add all the other ingredients and season to taste. Refrigerate for 12 hours or until set.
Editor’s Note: This recipe is great as is, but to make it FANTASTIC….use crab claw meat and a cup of chopped fresh boiled shrimp. Season with a splash of Zatarain’s liquid crab boil. I used Campbell’s Golden Mushroom soup because Rouses was out of regular Cream of Mushroom. It gave it a rosy color.
Me and Rubye at Don’s Seafood in Metairie, LA
