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| Brain Shrimp Spread
one 10 3/4 ounce can of cream of mushroom soup
8 ounces of Philadelphia cream cheese, softened
one .25-ounce envelope of unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds of cooked shrimp, coarsely chopped (or 1 pound crab meat)
1 cup of mayonnaise
1 tablespoon lemon juice
Tabasco or Creole seasoning to taste |
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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 mold. Chill until firm and serve with your favorite crackers.
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