1 can tomato soup
8 oz. cream cheese
1 envelope unflavored gelatin
1 lb. boiled shrimp, chopped
1/4 c. water (to dissolve gelatin)
1/2 c. celery, finely chopped
1 c. mayonnaise or Miracle Whip
garlic salt, salt and pepper to taste
dash of Tabasco

Heat soup; add cream cheese to soup mixture. Stir until melted. Cool in refrigerator about 1/2 hour and add remaining ingredients. Pour into (very lightly) oiled mold and chill until firm. Can be made a day or two in advance.

When using crab, use about 3 to 4 cups. Can use substitute crab if you do not have fresh.