2 cans crab meat (7 oz. size)
1 can cream of mushroom soup
1 env. Knox gelatin
1 tbsp. cold water
6 or 8 oz. pkg. cream cheese
1 c. mayonnaise
1 cup chopped celery
1 sm. grated onion

Warm undiluted soup in a saucepan. Dissolve gelatin in the cold water. Once dissolved, add to warm soup. Add the rest of the ingredients; stir and chill. Spray mold containers with Pam for easy removal of mousse. Serve with crackers