1 can cream of mushroom soup
1 env. unflavored gelatin (Knox)
3 tbsp. cold water
6 oz. cream cheese
7 oz. crab (canned or imitation may be substituted for fresh)
1 sm. onion, chopped
1 c. celery, chopped
3/4 c. mayonnaise
Triscuit crackers

Dissolve gelatin in cold water. Heat soup, then add the gelatin. Add the remaining ingredients and stir to mix. Remove from heat. Rinse a 1 quart mold in cold water. Pour soup mixture in and refrigerate overnight. Unmold dip in warm water onto serving dish. Serve with crackers. Triscuits are especially good.