1 can tomato soup
1 (8 oz.) pkg. frozen shrimp
2/3 c. chopped celery
2/3 c. onion
1 c. mayonnaise
1 (8 oz.) pkg. cream cheese
1/4 c. cold water
1 1/2 tbsp. Knox gelatin
1 can crabmeat (7 oz.)

Soak gelatin in 1/4 cup of water to thicken. Heat soup to boil (undiluted). Add cream cheese and gelatin mix and remove from heat; add rest of ingredients. Pour into greased mold or bundt cake pan. Refrigerate overnight. Serve with crackers.