1 can cream of mushroom soup, undiluted
8 oz. cream cheese
1 pkg. Knox gelatin
1 tbsp. cold water
3/4 c. chopped celery
1 sm. onion finely chopped
6 to 7 oz. crabmeat frozen or canned (drained)
3/4 c. mayonnaise

Warm soup and cheese cut in cubes. Stir. Add water to gelatin and then add to mixture. Stir well; take off heat, cool. Add celery, onion, and crabmeat. Fold in mayonnaise. Chill 12 hours. Serve with your favorite crackers.