1 can cream of mushroom soup, heated
1 tbsp. Knox gelatin, softened in 3 tsp. water
1 c. mayonnaise
1 (8 oz.) cream cheese
1 can (6 1/2 oz.) crab meat
1 onion, grated
1 c. chopped celery

Dissolve gelatin in water and add to soup. Mix all other ingredients together and add to soup gelatin mixture. Pour into mold and chill firm. Serve with crackers.

Serves 10.