1 can cream of mushroom soup
1 (8 oz.) pkg. cream cheese
1 (6 oz.) can crabmeat, drained and rinsed
1 c. mayo
1 c. celery
1 c. onion

Heat soup. Add cream cheese; stir until well blended. Remove from heat and add crab meat, mayo, celery and onion. Refrigerate overnight. Serve with crackers.