This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
- 8 ounces cream cheese, softened
- 1 green onion, finely chopped
- 1 can cream of mushroom soup
- 1 tablespoon gelatin, dissolved in 3 tablespoons water
- 1 can crab meat
- ½ cup chopped celery
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon horseradish
- a few drops Tabasco pepper sauce
- a few drops Worcestershire sauce
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