1/2 (10 1/2 oz.) can cream of mushroom soup
8 oz. pkg. cream cheese
1 env. gelatin
1/8 c. water
1 sm. onion, chopped
1/2 c. chopped celery
Dash salt
1 1/2 c. shredded crabmeat

Heat soup. Add cream cheese and stir. Dissolve gelatin in water and add to soup. Add onion, mayonnaise, salt, celery and crabmeat. Pour into greased quart mold. Chill overnight. Serve with crackers.