1 can mushroom soup
1 tbsp. plain gelatin
2 tbsp. cold water
8 oz. cream cheese, softened
1 c. mayonnaise
1 c. chopped celery
1 c. chopped green onions
1/2 lb. crab or cooked shrimp

Measure mayonnaise, celery, onions and set aside. Heat soup; when hot, dissolve gelatin in cold water and add to soup. Take off burner and add creamed cream cheese. Add celery, onions, mayonnaise and crab. Blend together. Pour into greased (with mayonnaise) mold.