1 tbsp. unflavored gelatin
1/4 c. cold water
1 can cream of mushroom soup
1 (8 oz.) pkg. cream cheese
1 c. mayo
3/4 c. chopped celery
1 (6 1/2 oz.) can crab meat
1 tbsp. onion flakes
1 1/2 tsp. Worcestershire sauce

Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup. Add cream cheese and mayo; beat until smooth. Stir in remaining ingredients. Pour into Jello mold and refrigerate until it sets. Serve with crackers.