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

Heat mushroom soup and cream cheese, stirring until smooth. Add gelatin to cold water and soften 5 minutes. Add gelatin mixture to soup mixture. Add celery, onion, mayonnaise, crab meat and curry powder, mixing well.

Pour into a 4 cup cold mold (oil or spray mold with Pam before hand). Chill overnight. Unmold onto serving plate and decorate with sprigs of fresh parsley. Serve with crackers.