Crab Dip - cooking recipe

Ingredients

2 envelopes unflavored gelatin
3/4 c. cold water
1 (10 1/2 oz.) can tomato soup
1 c. mayonnaise
3 (8 oz.) cream cheese
1/2 c. finely chopped celery
1/2 c. finely chopped green peppers
1 small onion, grated
1 lb. backfin crab meat

Preparation

Heat soup to dissolve cream cheese in soup.
Soften gelatin in 3/4 cup cold water, then add to soup and stir to dissolve, then cool.
Add peppers, celery, onions and mayonnaise to soup mixture. Add crab meat.
Spray mold with Pam.