1 can cream of mushroom soup
1 env. Knox gelatin
3 tbsp. cold water
1 c. mayonnaise
8 oz. cream cheese, very soft
1 (7 oz.) can crab or 1/2 lb. fresh crab
1 sm. grated onion

Heat mushroom soup. Add gelatin to cold water and then to soup. Remove from heat. Cream the cheese; add mayonnaise, onion, soup, and the crab last. Rinse 4 cup mold with cold water. Pour mixture in. Refrigerate overnight. Serve with crackers.