1 can cream of mushroom soup
1 env. Knox unflavored gelatin
3 tbsp. water
3/4 c. mayonnaise
1 (8 oz.) cream cheese, softened
1 sm. onion, chopped fine
1 c. celery, chopped fine
2 c. crab meat

Heat soup - undiluted, remove from heat. Dissolve gelatin in water. Add to soup. Replace to heat and add all ingredients leaving crab for last. Cook for 2-3 minutes. Pour into oiled mold. Refrigerate for 8-12 hours before serving.