1/2 c. condensed tomato soup
1 env. unflavored gelatin
1 (8 oz.) pkg. cream cheese, softened
1 c. mayonnaise
1 c. finely chopped celery
3 tbsp. finely chopped nuts
1 (6 1/2 oz.) can crab meat
Celery leaves for garnish (optional)
Assorted crackers

In small saucepan, heat soup over low heat, stirring often. Add gelatin. Cook, stirring often (5 minutes) to dissolve gelatin. Remove from heat and cool slightly.

Meanwhile, in a large bowl, beat the cream cheese and mayonnaise until smooth. Stir in the soup mixture. Fold in the chopped celery, chopped onion and crab meat. Spoon evenly into 5-cup mold. Cover and refrigerate 3-4 hours or until firm.

To unmold, run a sharp knife around inside edges of mold, including center. Dip mold to rim in water for about 10 seconds. Lift the mold from water and shake slightly to loosen. Moisten serving plate with cold water. Place plate over mold, invert, shake slightly and carefully lift off mold. Garnish with celery leaves, if desired. Serve with crackers.