1 can cream of mushroom soup
3 (3 oz.) pkgs. cream cheese
1 c. mayonnaise
3/4 c. celery, chopped
3 or 4 green onions, chopped
2 envelopes Knox gelatin
6 tbsp. hot water
2 (6 oz.) pkgs. crab meat

Heat soup on low. Add cream cheese and mayonnaise. Dissolve gelatin in hot water. Add to soup mix. Remove from heat and add rest of ingredients. Put in mold and set overnight.