Smooth and creamy, easy to spread on crackers or French bread. Make ahead and chill until ready to serve.
Heat soup and stir until smooth, then cool slightly. Add softened gelatin and mix well.
Mix cream cheese and mayonnaise thoroughly, add chopped vegetables.
Add soup mix and crab. Mix well and pour into 5½ cup mold (1¼ liters).
Chill several hours or until set.
Serve with crackers or sliced French bread
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