1 can cream of celery soup
2 tbsp. gelatin
1/4 c. cold water
3/4 lb. cream cheese
1 cucumber
1 tbsp. grated onion
1 stalk celery
4 c. crabmeat
1 tbsp. chopped chives
1 tbsp. chopped parsley
1 tsp. salt
1 c. mayonnaise

Soak gelatin in water. Put undiluted soup in saucepan and bring to boil, dissolve gelatin in soup. Rice the cheese and add to soup; mix well. Chop vegetables fine and add to soup with crabmeat, chives, parsley, salt; mix thoroughly. Pour into oiled mold and chill firm. Unmold onto lettuce and pour mayonnaise over all.