1 can crabmeat
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1 c. finely chopped celery
1 c. finely chopped green onions
1 can cream of chicken soup
1 1/2 envelopes Knox unflavored gelatine

Mix cream cheese and mayonnaise. Heat soup. Add gelatine to 1/4 cup cold water; when softened, mix with heated soup. Add everything but the crab to the soup mix; mix well and then add crabmeat (drained). Spray jello mold with Pam and add the mixture. Refrigerate at least 4 hours before serving with your crackers of choice.