1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (8 oz.) pkg. cream cheese, softened
1 env. unflavored gelatin
1 (6 oz.) can crab meat, flaked, reserving liquid
1 c. mayonnaise
1/4 c. finely chopped onion
1/4 c. finely chopped celery

Heat soup in medium saucepan over low heat. Cut cream cheese into cubes; mix with soup, stirring until melted. Remove from heat. Dissolve gelatin in 1/4 cup of reserved crab meat liquid and add to soup mixture. Add mayonnaise, crab meat, onion and celery, mixing well. Spoon into oiled 4 cup mold and chill at least 8 hours. Unmold. Serve with crackers.