Ingredients
-
1 (10 3/4 ounce) can cream of mushroom soup
-
8 ounces cream cheese, softened
-
1 (1/4 ounce) envelope unflavored gelatin, softened in 1/4 cup water
-
1 lb crabmeat (or 3 lbs. cooked shrimp, coarsely chopped) or 1 lb lobster, shredded (or 3 lbs. cooked shrimp, coarsely chopped)
-
1 cup mayonnaise
-
1 tablespoon lemon juice
-
Tabasco sauce or creole seasoning, to taste
-
1 bunch green onion, finely chopped
Instructions
- Heat soup, undiluted, and mix in the cream cheese.
- Stir in softened gelatin, and blend well.
- Fold in remaining ingredients, and pour into a lightly-oiled brain mold. (I pour some oil in and swirl it around, then pour out excess).
- Chill until firm, and serve with your favorite crackers, pita or bagel chips or scoops.