1 (10 oz.) can cream of mushroom soup
6 oz. cream cheese
1 pkg. Knox gelatin
1/4 c. cold water
1/2 c. celery, finely chopped
1/2 c. green onion
1 c. mayonnaise
1 (5 oz.) can crab meat, canned
1/4 tsp. curry powder

Heat soup and cream cheese together, stirring until smooth, over low heat. Add gelatin to cold water and allow to stand 5 minutes. Add gelatin mixture to soup and cream cheese mixture, stirring until well combined. Then add remaining ingredients. Pour into a 4 cup oiled mold. Chill overnight. Serve with crackers.