2 oz. cream cheese
1/2 sm. onion, chopped
1/2 can cream of celery soup, undiluted
1 pkg. unflavored gelatin
1 (7 oz.) can white crabmeat
1/2 c. finely chopped celery
1/4 c. chopped Spanish olives
1/2 c. mayonnaise

Dissolve gelatin in 3 tablespoons of cold water. Heat soup to lukewarm and add to gelatin. Combine other ingredients. Beat very well. You can add a dash of seasoned salt, a little lemon juice and a dash of Tabasco for added flavor.

Pour into a mold. (I use my smallest mixing bowl.) When unmolded you can decorate with additional olives.