6 oz. cream cheese
1/4 c. chopped onion
1 can mushroom soup
1 pkg. Knox gelatin
4 tbsp. cold water
6 oz. shrimp or crab
1 c. chopped celery
1 c. mayonnaise

Mash cream cheese, add all ingredients, except soup, gelatin and water. Soften gelatin in cold water. While gelatin is softening, heat soup until warm. Add gelatin to soup; stir until melted. Turn into mold and refrigerate about 24 hours. Serve with Ritz crackers or chips as a dip.