1 can cream of mushroom soup
1 can crab (6 1/2 oz.)
1 c. mayonnaise
1 pkg. cream cheese (8 oz.)
1 c. chopped celery
1 onion, chopped fine
1 env. Knox gelatin

Heat soup in saucepan. Soften gelatin in small amount of water and add to soup. Add softened cream cheese and mix well. Stir in mayonnaise, onion, celery and crab. Pour into mold and set, overnight if possible. Serve with assorted crackers.