Ingredients

• 1 cup chopped celery
• 4 green onions, chopped
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1 (.25 ounce) envelope unflavored gelatin
• 3 tablespoons cold water
• 1 (10.75 ounce) can cream of chicken soup
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 teaspoon Worcestershire sauce, or to taste
• 1 dash hot pepper sauce (such as Tabasco®), or to taste

Instructions

1. Process celery, green onions, and crab in a food processor until finely chopped, about 30 seconds. Sprinkle gelatin over cold water in a small bowl; let stand until softened, about 10 minutes.
2. Bring chicken soup to a simmer in a saucepan over medium-low heat; stir gelatin mixture into soup, dissolving completely. Remove from heat and cool until slightly warm. Stir cream cheese and mayonnaise into soup mixture until smooth; stir Worcestershire sauce and hot sauce into soup mixture.
3. Pour soup mixture into food processor with crab mixture and process until smooth, about 1 minute. Pour into a 5-cup mold. Chill in refrigerator until set, about 4 hours.