Ingredients
1 can tomato bisque soup
1 8-oz. package cream cheese
2 packages unflavored gelatin
1/2 cup chopped celery
1/2 cup chopped onion
1 cup mayonnaise
Preparation
Heat soup, add cubed cream cheese, stir until smooth. Soften gelatin in 2 Tablespoons water, add to soup. Add other ingredients and 1 can crabmeat (2 cups). Mix well off heat. Pour into mold and chill. Serve with crackers or melba toast.
You can substitute other cooked/flaked fish. Good with trout.
