Seafood Mousse

Ingredients

• 2 tablespoons cold water
• 1 envelope (2 teaspoons) unflavored gelatin
• 1-1/2 cups cooked fresh or canned lump crabmeat
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 8 ounces Neufchâtel cheese
• 1 cup cooked shrimp, coarsely chopped
• 1/2 cup each finely chopped celery and green bell pepper
• 3 tablespoons chopped fresh dill, or 2 teaspoons dried dillweed
• 1/2 cup reduced-calorie mayonnaise
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped green onions (scallions), with tops
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• Very thin cucumber slices, for garnish
• Tiny cherry tomatoes, stemmed, for garnish