Dilled Seafood Mousse - cooking recipe

Ingredients

3 envelopes unflavored gelatin
1 (14 oz.) can chicken broth
1 c. mayonnaise
1 (15 oz.) can baby carrots, drained and pureed
1/4 c. lemon juice
2 Tbsp. minced fresh dill
2 Tbsp. minced green onion
1/2 tsp. salt
1/2 tsp. pepper
1 lb. flaked imitation crabmeat
1 1/2 c. Cool Whip

Preparation

In a saucepan, sprinkle gelatin over 1 cup broth.
Let stand 2 minutes.
Heat until mixture boils and gelatin is completely dissolved.
Pour into large bowl.
Add all other ingredients except Cool Whip and mix well.
Chill in freezer 10 minutes.
Fold in Cool Whip.
Spoon into 8 cup ring mold; chill 3 hours or overnight. Unmold on serving plate; garnish with dill sprigs.
Makes 16 servings.