8 oz. pkg. cream cheese
1 env. Knox gelatin dissolved in
3 tbsp. water
1 can cream of mushroom soup (do not dilute)
1 c. finely chopped celery
2 green onions & tops, finely chopped
7 oz. can crabmeat
1 c. mayonnaise

Heat soup and bring to a boil. Stir while boiling. Add cream cheese and gelatin. Stir until cream cheese is partially dissolved. Add the celery, onions, crabmeat and mayonnaise. Mix well. Place in a mold and leave overnight or at least 6 hours. Unmold and serve with crackers.