1 c. tomato soup (undiluted)
2/3 c. chopped celery, very fine
1/4 c. green pepper, chopped fine
1/2 sm. onion, chopped fine (more to taste)
1 c. mayonnaise
1/2 c. cold water
6 oz. crab meat, shredded (white best)
1/2 lb. cream cheese (8 oz.)
2 tbsp. Knox gelatin

Blend cream cheese and mayonnaise and tomato soup. Dissolve gelatin in cold water. Add, then blend in chopped ingredients and crabmeat. Pour in mold. Serve with crackers.