1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 envelope unflavored gelatin
3 tbsp. cold water
3/4 c. mayonnaise
8 oz. fresh crabmeat, drained and flaked
1 sm. onion, grated
1 c. finely chopped celery
Parsley sprigs

Heat soup in a medium saucepan over low heat; remove from heat. Dissolve gelatin in cold water; add to soup, stirring well. Add next 5 ingredients, and mix well. Spoon into an oiled 4 cup mold. Chill until firm. Unmold and garnish with parsley. Serve with crackers.