3/4 pound (12-ounces) cooked crabmeat, lobster or shrimp (if using cooked lobster or shrimp, chop coarsely)
1 (10.5-ounce) Campbell's Cream of Shrimp soup
1 (8-ounce) package cream cheese, softened
2 tablespoons ketchup
1/2 cup diced green pepper
1/4 cup diced onion
1 stalk celery, diced
2 envelopes Knox unflavored gelatin
3 tablespoons cold water
3/4 cup mayonnaise
Soften gelatin in water in a small dish; set aside. In a medium saucepan, over low heat, heat soup and cream cheese, stirring until smooth and well blended. Add gelatin, stirring constantly until gelatin is dissolved and mixture is smooth. Add vegetables and ketchup, and cook about 1 minute. Fold in cooked seafood and mayonnaise. Pour mixture into 1 one-quart or 2 two-cup plastic, or non-stick molds. Chill overnight. Before serving, unmold onto a bed of greens, garnishing as desired. Serves 10. Leftovers may be kept refrigerated for up to 3 days.
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