1 can tomato soup
9 oz. cream cheese
1 1/2 tbsp. gelatin (plain)
1/4 c. cold water
1 c. mayonnaise
3/4 c. chopped scallions
3/4 c. chopped celery
Salt and pepper, to taste
12 to 20 oz. shrimp or crabmeat, chopped

Heat and mix together the tomato soup and cream cheese. Dissolve gelatin in cold water and add to mixture. Let cool. Stir in the mayonnaise, scallions, celery and salt and pepper. Add shrimp or crabmeat. Pour into mold and let cool in refrigerator. Serve with crackers or chunks of dark bread.

Makes about 5 1/2 cups - can be frozen.