Recipe for cooking seafood mousse

Starters and Snacks :: Savoy Dips and Spreads

Seafood Mousse

1 can cream of mushroom soup
1 C. mayonnaise
6 oz. cream cheese
1/2 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
1 Tbsp. grated onion
1 1/4 lb. cooked, cleaned shrimp, chopped finely
1 (6 1/2 oz.) can crabmeat
3 envelopes unflavored gelatin
1 C. cold water
Red food coloring

Cook first 6 ingredients in top of double boiler over med. heat. Stir until smooth. Add shrimp and crabmeat. Dissolve gelatin in cold water; blend into mixture. Add 2 to 3 drops red food coloring. Pour into 6-C. mold and chill until firm.

NOTE: For a zippier taste, add several drops Tabasco sauce and increase seasoned salt.