1 can cream of mushroom soup (undiluted)
1 envelope unflavored gelatin
3 tbsp. cold water
3/4 c. mayonnaise
1 (8 oz.) pkg. cream cheese
1 small onion, grated
1 c. thinly chopped celery
1 (6 1/2 oz.) can crab meat, drained and flaked
parsley sprigs (optional)

Heat soup over low heat. Remove from heat. Set aside. Dissolve gelatin in cold water and add to soup, stirring well. Add next 5 ingredients and mix well. Spoon into an oiled 4-cup mold. Chill until firm. Remove from mold and garnish with parsley. Serve with assorted crackers.