1 env. unflavored gelatin
3 tbsp. cold water
1 can cream of mushroom soup
6 oz. cream cheese, softened
3/4 c. real mayonnaise
1 c. finely chopped celery
1/2 lb. fresh crab meat
1/2 onion, finely grated
Parsley for garnish

Soften the gelatin in water, warm the soup to simmering, add gelatin, cream cheese and stir over medium heat until dissolved, 3 minutes. Remove from heat and add the mayonnaise, celery, crab (flaked) and onion.

Rinse a 4-cup mold with cold water. Pour the mixture into the mold (I use a fish-shaped mold) and refrigerate overnight. (Can use bowl or 9"x13" pan instead.) Unmold on a cold serving plate garnished with lemon and parsley. Serve with crackers, Wheat Thins are good.