1 can cream of mushroom soup
1 tbsp. gelatin
2 tbsp. cold water
8 oz. cream cheese
1 c. mayonnaise
1 c. chopped celery
1 (or 2) cans crab, drained
1/2 c. chopped green onion

Heat soup undiluted in saucepan until hot. Dissolve gelatin in cold water; mix with soup. Add cream cheese to soup mixture and mix well until smooth. Add rest of ingredients and mix. Pour into mold. Refrigerate until set.