1 env. unflavored gelatin
1 can cream of mushroom soup
1 can (6 oz.) crabmeat, flaked and drained
3/4 c. mayonnaise
1 tbsp. lemon juice
3 tbsp. cold water
1 pkg. (8 oz.) softened cream cheese
1 c. finely chopped celery
3 tbsp. grated onion

Oil 1 quart fish or other shaped mold. Sprinkle gelatin over cold water in custard cup. Heat soup in medium size saucepan over low heat. Remove from heat. Add gelatin in custard cup; stir until dissolved. Add remaining ingredients. Spoon into mold and chill 3 hours or until firm. Unmold.