1 c. tomato soup
3 pkgs. cream cheese (small)
2 pkgs. Knox gelatin
3/4 c. chopped celery
1/4 c. chopped green pepper
2 tbsp. grated onion
3 cans crab or lobster
1 c. mayonnaise
1 c. cold water

Add cheese to soup. Heat in double boiler until cheese melts and is very hot. Add gelatin which has been soaked in cold water for 5 minutes. Let cool. Add celery, green pepper and crabmeat, mayonnaise and season with Tabasco, salt and Worcestershire. Place in wet mold pan. Unmold when firm to serve.