1 can cream of mushroom soup
1 pkg. unflavored gelatin
1 (2 oz.) can mushroom pieces
1 tbsp. sliced scallions, white only
1/2 c. celery, thinly sliced
1 c. mayonnaise
16 oz. crab meat
2 tbsp. lemon juice
5 drops Tabasco
Parsley for garnish

Heat soup, undiluted, until lukewarm. Mix gelatin with three tablespoons cold water. Add to soup and stir over low heat for 1 minute. Stir in drained mushroom pieces, sliced scallions and celery. Remove from heat and blend in mayonnaise. Fold in crab meat, adding lemon juice and Tabasco. Correct seasoning and pour into greased 1 quart mold. Refrigerate overnight. To unmold, set in warm water for 30 seconds. Invert onto a plate. Garnish with parsley and serve with crackers.