ingredients:
1- 8 oz. pkg. Cream Cheese (room temperature)
1 can Campbell's Condensed Tomato Bisque Soup
6 oz. of one of the following:
canned lump claw crabmeat,drained,flaked
smoked salmon,flaked
canned salad shrimp,drained,chopped
juice of 1 lemon(@3 tablespoons)
1- 1/4oz. envelope unflavored gelatin
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh Dill, finely chopped
1 tablespoon fresh tarragon,finely chopped( optional )
1 tablespoon prepared horseradish ( optional )
1/2 teaspoon Worcestershire sauce
1 teaspoon tabasco (or more to taste)
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
method:
In a small saucepan on medium low heat, whisk cream cheese
and condensed soup together so there are no lumps.
In a small 1/2 cup sized bowl,dissolve gelatin into lemon juice and whisk immediately into hot cream cheese/soup mixture until smooth and well incorporated.
Remove from heat and fold in all remaining ingredients.Cool 10 minutes.
While mixture is cooling,spray a 6 inch diameter,2 1/2 inch deep metal gelatin salad mold or deep bowl with olive oil cooking spray. Line mold with enough plastic wrap so that it overhangs 2 1/2 inches on all sides. Press plastic wrap into all nooks of salad mold and smooth into surface as much as possible.
Pour cooled crab mixture into mold to fill to the top and cover with overlapped plastic wrap.
Refrigerate 4 hours or overnight.
To serve,open up wrap from top of mold and invert onto a serving dish.
You may need to gently pull wrap down on one side of inverted mousse to loosen from mold. Once mousse is released,remove plastic wrap gently from top of mousse.
Garnish with lemon slices and fresh herbs.
Serve with crackers, bread or raw vegetables.
