1 can mushroom soup, undiluted
3 tbsp. cold water
1 tbsp. unflavored gelatin
2 (7 oz.) cans crabmeat
6 oz. cream cheese, room temperature
1 c. mayonnaise
1 c. chopped celery
2 green onions, chopped

Heat soup. Dissolve gelatin in water; add to soup and then add whipped cream cheese. Slowly add mayonnaise and remaining ingredients. Chill overnight in mold. Serve with crackers.