12-16 oz. crabmeat, diced
1 can mushroom soup
1/4 c. diced celery
1/4 c. diced onions
6 oz. cream cheese
1 c. mayonnaise
2 pkgs. Knox unflavored gelatin
1/2 c. water
Dill weed

Heat cream cheese and mushroom soup until mixture is smooth. Add celery, onions, and 1 cup mayonnaise; remove from heat. In a cup, mix gelatin and water. Add to pot and blend together. Spray a mold pan (preferably a fish design) with non-stick cooking spray. Add mixture and sprinkle dill weed on top. Mold for 8 hours in refrigerator. To unmold, let pan rest in warm water for 1 minute and turn over. Serve with rye bread rounds or crackers.