Seafood Mousse

Seafood Mousse:  My brother, Craig, could eat almost an entire mousse by himself every Christmas. ENJOY!!

Heat 1/3 cup ketsup and stir in 2 teaspoons of gelatin until dissolved. Pour into the bottom of a seafood mold (or bundt pan) and refrigerate until firm.

1 can cream of mushroom soup, undiluted
3 - 3 oz. packages cream cheese
1 cup diced celery
1 cup mayonnaise
2 tablespoons gelatin dissolved in 3/4 cup cold water
1 can or package of crab meat
2 cans shrimp(small)
1/2 cup finely chopped onion
salt and pepper to taste
I also add about 1/4 teaspoon red pepper (this is my mom's note, not mine)

Heat soup, add cream cheese. Stir until smooth. Add gelatin and other ingredients. Pour into mold. Refrigerate until firm. May be made ahead and frozen. To unmold, dip mold in hot water BRIEFLY and turn out onto serving tray.