2 pkg. unflavored gelatin
1/4 c. cold water
1 sm. onion, grated
1 can cream of mushroom soup
6 oz. crabmeat, canned
Red pepper and parsley to taste
2 (8 oz.) pkg. Philadelphia cheese
1 c. mayonnaise
1 tbsp. Lea & Perrins sauce
1/4 tsp. salt
1 c. chopped fine celery

Soften gelatin in water. Combine cheese, soup, onion and Lea & Perrins sauce in top of double boiler; heat until blended, remove. Add gelatin; stir to dissolve. Add crab and celery. Pour into mold and chill. Serve with crackers. This makes a fairly large mold and serves 12 to 16 people as an appetizer.

(Before I pour into the mold I usually brush the mold with a light coat of vegetable oil to help it unmold. I use a Tupperware mold with removable inner mold.)