1 env. unflavored gelatin
3 tbsp. cold water
1 can cream of mushroom soup
6 oz. softened cream cheese
1/2 c. mayonnaise
1 c. chopped celery
1/2 lb. crab meat, fresh if possible
1 sm. onion, grated

Soften gelatin in cold water. Warm soup to simmering, add gelatin and cream cheese, stir over medium heat until dissolved, about 3 minutes. Remove from heat and add celery, mayonnaise, crab meat and grated onion. Rinse 4 cup mold with cold water. Pour mixture into mold and refrigerate overnight. Garnish with parsley after unmolding on cold platter. Serve with crackers or small rye.