1 can cream of mushroom soup
1 env. gelatin
3 tbsp. cold water
3/4 c. mayonnaise
1 (8 oz.) sour cream
1 (4 1/2 oz.) can crabmeat, drained & flaked
1 onion, grated fine
1 c. chopped celery

Do not dilute soup. Heat soup on low heat. Dissolve gelatin in cold water. Blend or stir by hand gelatin into soup. Add remaining ingredients and spoon into greased mold.