1 can snow crab meat, reserve juice
1 can cream of mushroom soup
1 envelope Knox gelatin
1 (8 oz.) pkg. cream cheese, softened
1 c. mayonnaise
1/2 c. minced green onion
1 c. minced celery

Heat soup and mix in gelatin. Let cool. Add remaining ingredients, adding crab meat and juice last. Refrigerate for 1 hour. Decorate with lemon and parsley.