1 can cream of mushroom soup
1 (8 oz.) pkg. cream cheese
1 pkg. unflavored gelatin
1 c. each chopped onion and celery
1 to 1 1/2 c. chopped crab meat (imitation crab works well, too)
1 c. mayo
1 tsp. Worcestershire sauce

Warm soup in saucepan. Add gelatin and cream cheese. Cook until cream cheese melts. Add vegetables, that have been chopped, and crab meat. Pour into a 4-cup mold that has been sprayed with Pam. Add ingredients. Refrigerate, covered, 6 or more hours, until set.

To unmold, set mold in warm water to loosen. Pour onto a plate. Serve with bread or crackers.

Serves several. Can do ahead. Day before is best.