2 cans crabmeat (pieces are best) or 2 pkgs. frozen King Crab
2 c. mayonnaise
1 c. celery, finely chopped
1/2 c. stuffed olives, finely chopped
1/2 tsp. onion, grated
1 c. chili sauce
2 tbsp. unflavored gelatin (add an extra tsp. for hot weather)
1/4 c. cold water
1/2 c. boiling water

Dissolve gelatin in water. Mix all ingredients and pour in fish mold (2 quart size). Refrigerate to set. Unmold and serve with crackers. Makes a good luncheon dish.