6 1/2 oz. crab meat
1 small can cream of mushroom soup (undiluted)
1 pkg. unflavored gelatin
salt and pepper to taste
8 oz. cream cheese, softened
1 c. finely diced celery
1 medium onion, finely chopped
3 tbsp. cold water
paprika and fresh parsley (for garnish)

Heat soup in saucepan. Dissolve gelatin in water. Stir all ingredients into soup. Pour into mold sprayed with nonstick cooking spray. Refrigerate until set. Garnish with paprika and sprigs of parsley.