CRAB MOLD

Nita Bates Dineen

• 1 tbsp Knox unflavored gelatin

• 1 can cream of mushroom soup

• 6 oz. cream cheese

• 1-7 oz. can crab meat

• 1 C chopped celery

• 1/2 C chopped parsley

• 1 C mayonnaise

• Onion powder to taste

 Mix gelatin with enough hot water to dissolve. Heat soup and add gelatin. Remove from heat. Add remaining ingredients. Put mixture in a three cup mold which has been sprayed with Pam. Refrigerate until firm. Unmold. Serve with crackers or chips.