General: This is a lovely light lunch for two!

1 x 53g mushroom soup

450ml water

80g [125ml] coffee creamer

20ml gelatine soaked in100ml water

125g smooth cream cheese

250ml mayonnaise

125ml celery, finely chopped

125ml onion, finely chopped

15ml lemon juice

2 x 170g tin of crabmeat, drained

a few drops of Tabasco sauce

salt and milled black pepper, to taste

Place soup, water and coffee creamer in a Saucepan.

Stir until it reaches boiling point.

Cook until slightly thickened. Add gelatine-mixture and dissolve. Remove from heat.

Place soup mixture, cream cheese and mayonnaise in a food processor and blend until smooth.

Add the rest of the ingredients and mix. Pour the mixture into a rinsed mould.

Chill until firm.

Serve with melba toast.