1 pkg. (1/4 oz.) plus 1 tbsp. unflavored gelatin
1/2 c. cold water
1 can (10 3/4 oz.) tomato soup
1 pkg. (8 oz.) cream cheese, softened
1 c. mayonnaise
1 to 3 c. canned, fresh or frozen shrimp or crabmeat or combination of both
1/2 c. finely diced onion
1/2 c. finely diced celery
1/2 c. finely diced green pepper
1 tsp. Worcestershire sauce
1/4 tsp. curry powder (optional)
3 drops liquid red pepper sauce (optional)

Soak gelatin in cold water to soften. In medium saucepan, heat tomato soup to boiling. Add gelatin mixture and stir to dissolve. Add cheese and stir with whisk until thoroughly blended. Remove from heat and cool.

When cool and starting to set, stir in mayonnaise, shrimp and/or crabmeat, onion, celery, green pepper, Worcestershire, curry and liquid red pepper sauce. Blend well.

Turn into an oiled 1 1/2 quart ring mold. Refrigerate at least 6 hours until set. When ready to serve, unmold on serving platter. Serve with crackers. Serves 16-20 as a cocktail spread.