1 lb. crabmeat, drained
2 (8 oz.) pkgs. cream cheese
2 tbsp. finely chopped onions
1 1/4 c. mayonnaise
3 tbsp. finely chopped celery
3 tsp. lemon juice
4 tbsp. catsup
2 tbsp. horseradish
1/3 tsp. salt

Soften cream cheese. Mix all other ingredients except crabmeat. Add cream cheese and mix thoroughly. Add crabmeat and mix again. Put into mold and refrigerate several hours. Remove carefully onto bed of lettuce. Serve with crackers.