1 (10 oz.) can tomato soup
8 oz. cream cheese, softened
2 env. unflavored gelatin
1/4 c. cold water
1 c. mayonnaise
3/4 c. finely chopped celery
Grated onion
12 oz. (or more) shrimp or lobster
1 tsp. salt
1/2 tsp. paprika
2 dashes Tabasco sauce
1 tbsp. Worcestershire sauce
2 tsp. (or more) horseradish
Assorted crackers

Combine tomato soup and cream cheese in saucepan. Cook over low heat until well blended, stirring frequently. Soften gelatin in cold water. Add to soup mixture. Cook until gelatin dissolves, stirring constantly. Add mayonnaise, celery, a small amount of onion and next 6 ingredients; mix well. Pour into lightly greased 1 1/2 quart mold. Chill overnight or until set. Serve with crackers. Yield: 80 servings.