1 lb. crab meat
1 can mushroom soup (10 oz.)
6 oz. cream cheese
2 tbsp. unflavored gelatin
6 tbsp. white wine
1 c. chopped green onions
1 c. chopped celery
1 c. mayonnaise
1 tsp. Tabasco sauce
1 tsp. salt
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1/2 tsp. black pepper
1 jar (2 oz.) pimiento, drained

Dissolve gelatin in wine, cut cream cheese into mushroom soup, heat until melted, add gelatin and wine. Add all other ingredients, mix well. Grease bundt pan with mayonnaise. Put mixture in bundt pan. Chill overnight.