1 tbsp. unflavored gelatin (Knox)
1 (10 oz.) can cream of mushroom soup
1 (6 oz.) pack of cream cheese
1 green onion, finely chopped
7 oz. crab meat
1 c. celery, finely chopped
1 c. mayonnaise

Soften gelatin in 3 tablespoons cold water. Heat soup, stir in gelatin, cool slightly. Combine with remaining ingredients. Place in large oiled mold, chill overnight. Garnish with thinly sliced lemon and parsley. Serve with crackers.