2 pkgs. unflavored gelatin
1 can tomato soup
1 c. mayonnaise
2 tbsp. bell pepper, chopped
1 tbsp. lemon juice
2 tbsp. onion, chopped
1/2 c. water
1 1/4 c. chopped celery
3 (3 oz.) pkgs. cream cheese
2 cans or 1 lb. fresh or frozen crab meat

Add the gelatin to the water and soak for 5 minutes. Heat the soup to boiling and add the gelatin. Cream the cheese well. Stir into the soup until it is smooth. Cool. Fold in the mayonnaise and add the remaining ingredients. Pour into a greased mold and chill.