1 (10 1/2 oz.) can tomato soup
1 1/2 c. V-8 juice
8 oz. cream cheese
2 envelopes unflavored gelatin
1/2 c. water
3/4 c. minced green pepper
3/4 c. minced celery
1/4 c. minced onions
1/4 c. chopped green onions with tops
1 c. mayonnaise
1 tbsp. fresh lemon juice
2 avocados - chopped
1 lb. flaked crabmeat or cooked shrimp (shell, devein and chop)

Heat soup and juice with cream cheese. Stir until cheese melts. Soften gelatin in 1/2 cup water then dissolve in soup mixture. Stir in green peppers, celery, onions and green onions. Chill until slightly thick.

Fold in mayonnaise, lemon juice, avocado, and crab or shrimp. Pour into 3 quart mold that has been rinsed in cold water. Chill until set. Unmold on chilled platter and serve.