1 (10 oz.) can cream of tomato soup
1 (8 oz.) pkg. cream cheese
1 envelope unflavored gelatin with 1/2 c. water
1 c. mayonnaise
1/2 c. celery, minced
1/2 c. bell pepper, minced
1/2 c. onion, minced
2 lbs. shrimp, boiled & minced
1 tbsp. crab, boil for boiling shrimp

Combine soup and cheese. Heat and beat until smooth. Add gelatin mixture. Cool. Add mayonnaise, vegetables and shrimp. Pour into buttered mold and refrigerate for 12 to 24 hours. Serve with crackers. Yield 12 to 16 servings. Can be used as a dip by reducing gelatin to 1 1/2 teaspoons and cool for 2 to 3 hours.