1 c. mayonnaise
1 (8 oz.) pkg. cooked crab meat
1 lb. frozen or fresh shrimp
2 big onions, chopped
2 stalks celery, chopped
1 can tomato soup
1 (4 oz.) pkg. cream cheese
2 pkgs. unflavored gelatin

Add the cream cheese to the tomato soup, blend while heating and let cool. In small bowl, dissolve the gelatin in 1/4 cup cold water, mix with soup until dissolved. In separate bowl, add the mayonnaise to the seafood, celery, onion and a dash of each Worcestershire sauce and Tabasco. Mix together with soup, pour in to one large mold or small molds. Refrigerate until mold sets. Best if chilled overnight. Serve on lettuce.