Crab Mousse

1. 1

   Grease a 3-cup seafood mold.

2. 2

   Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes.

3. 3

   Stir well to make sure that the gelatin is completely dissolved and that there are no lumps.

4. 4

   Add the crabmeat, celery, green onions, lemon juice, Worcestershire sauce, and seasoned salt.

5. 5

   Stir gently but thoroughly.

6. 6

   Spoon the mixture into the prepared mold and smooth the top with a spatula or knife.

7. 7

   Cover with plastic wrap.

8. 8

   Transfer to the refrigerator and chill until firm, about 3 to 6 hours.

9. 9

   When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides.

10. 10

    Invert onto a serving dish.

11. 11

    The mousse will slip out in a few minutes.

12. 12

    Serve with crackers.

No additional tips available.