2 boxes lemon flavored Jello
4 tbsp. hot water
1 can cream of mushroom soup
2 (8 oz.) pkgs. cream cheese
1 c. celery
1 med. onion
1 lb. crab meat (back fin or crab legs)

Heat soup in a small saucepan. Remove from stove. Dissolve Jello in 4 tablespoons of hot water. Add to soup. Also add cream cheese. Blend well. Put celery, onion and crab meat through the food processor separately. Add this to the soup and Jello mixture. Pour into buttered mold and refrigerate overnight. To serve, dip mold in hot water up to the lip. Run knife blade around the top edge of the mold. Serve with assorted crackers.