1 env. unflavored gelatin
1 can cream of mushroom soup
3/4 c. mayonnaise
1/2 lb. crab meat, fresh if possible
Parsley
3 tbsp. cold water
6 oz. cream cheese, softened
1 c. chopped celery
1 sm. onion, grated

Soften the gelatin in the cold water. Warm the soup and simmering, add the softened gelatin and cream cheese; stir over medium heat until dissolved, about 3 minutes. Remove from heat and add mayonnaise, celery, crab meat, and grated onion. Rinse a 4 cup mold with cold water. Pour mixture into mold and refrigerate overnight. Unmold on a cold serving platter and garnish with parsley. Serve with crackers.