Boomer Babes and Real Cougars

1 lb. lump crabmeat

2 lbs. boiled shrimp (chopped into pieces)

2  8-ounce packages cream cheese, softened (don't substitute)

1 10-oz. can tomato soup (can use low sodium)

2 envelopes unflavored gelatin

1/2 cup cold water

1 medium onion, grated

1 T horseradish

1 T lemon juice

1 tsp. Tabasco sauce

1 cup celery, finely chopped

1/4 cup green pepper, finely chopped

1/4 cup shallots, finely chopped

Dash of garlic powder

Salt, pepper and red pepper to taste

Cook soup following directions on the can, add cream cheese to melt. Take off burner. Dissolve gelatin in cold water and add to soup. Beat until creamy with electric mixer or egg beater. Add mayonnaise (or Vegenaise) and blend. Let mixture cool for 1 hour in refrigerator. Remove from refrigerator and add remaining ingredients, mix thoroughly. Grease large fish mold and fill with mixture. Let this chill overnight.  Garnish fish with a slice of stuffed olive for the fish's eye, a sliver of pimento for the mouth and thinly sliced radishes for scales. Surround fish with curly parsley and radish roses. Delicious and beautiful! Serve with crackers as an appetizer or slice and serve as a salad with greens.

I have been looking for this recipe for years now.  Recently, I found it tucked away in an old recipe book and I was ecstatic!  I have been craving it for years, so immediately made it! Great for a very fancy celebration or just a super decadent indulgence.