1 (8 oz.) pkg. cream cheese, cut in chunks
1 (10 oz.) can cream of mushroom soup
1 env. unflavored gelatin (Knox)
1/2 cup mayonnaise (Hellmann's or Best Foods)
6 to 8 oz. crab meat, fresh or frozen (or 1 (6 oz.) can crab meat)
1/2 cup sliced green onions
1/2 cup chopped celery

Lightly oil a 4 cup (1-quart) mold and set aside.

In a saucepan over medium to low heat, combine cream cheese and mushroom soup and stir until blended. Sprinkle unflavored gelatin over the mixture and stir until blended. Stir in mayonnaise until well combined. Do not let the mixture boil.

Remove the pan from heat and carefully blend in crab meat, onions and celery. Pour crab mixture into prepared mold and chill in refrigerator for at least 6 hours.

Note: This recipe can be made up to 2 days in advance.