1 can cream of mushroom soup
1 env. unflavored gelatin
3 tbsp. cold water
3/4 c. Lite Hellmann's mayonnaise
1 (8 oz.) pkg. cream cheese, softened
1 (6 1/2 oz.) can crabmeat, drained or 1 c. fresh white crabmeat
1 sm. onion, grated
1 c. finely chopped celery

Heat soup in medium saucepan over low heat; remove. Dissolve gelatin in cold water; add to soup and stir. Add next 5 ingredients; mix well. Spoon into oiled 4-cup mold. Chill until firm. Unmold and garnish. Serve with crackers.