1 env. unflavored gelatin
3 tbsp. cold water
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 pkg. (8 oz.) cream cheese, softened
1 can (6 oz.) crabmeat, drained & flaked (imitation crab may be used)
1 c. finely chopped celery
1/4 c. mayonnaise
1/2 c. sour cream
3 tbsp. grated onion
1 tbsp. lemon juice
Garnishes: Pimento strips, celery strips, green/black olives or parsley sprigs

Oil 1 quart fish or other shaped mold. Sprinkle gelatin over cold water in custard cup. Heat soup in medium sized saucepan over low heat until hot; remove from heat. Add gelatin and stir until dissolved. Add remaining ingredients except garnishes. Spoon into mold; chill at least 3 hours until firm. Unmold; garnish.

Easy method to unmold is set up platter and lay mold on top and put a hot wet towel on top of mold and the mold will slip right off. Serve with vegetable sticks or assorted crackers. This recipe can be doubled for a larger sized mold.