Crab Mousse

Directions

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.