1 can mushroom soup
2 pkgs. (8 oz.) cream cheese
2 tbsp. gelatin
1 c. mayonnaise
1 c. chopped celery
1 tbsp. Worcestershire sauce
1 small onion (only juice)
1 c. crab meat

In double boiler, heat mushroom soup and cream cheese. Dissolve gelatin in 1/4 c. cold water. Add to mushroom mixture and let cool. Add remaining ingredients, chill in refrigerator in ring mold.