1 can cream of mushroom soup
1 (8 oz.) cream cheese
1 tbsp. Knox gelatin (soften in 1/2 c. cold water)
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 c. mayonnaise
6 oz. crabmeat
1/4 tsp. curry powder

Combine soup and cream cheese over heat. Stir together to remove lumps. Remove from heat. Add remaining ingredients; mix well by hand. Pour into greased mold. Refrigerate for 3 hours. To remove, put in shallow pan of hot water for 2 minutes. Mousse should slide right out. Dip with crackers.