serves 10
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
• 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.
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