Nancy'S Crab Pate - cooking recipe

Ingredients

1 (10 3/4 oz.) can mushroom soup
1 envelope unflavored gelatin
3 Tbsp. cold water
3/4 c. mayonnaise
1 (8 oz.) pkg. cream cheese, softened
2 (6 1/2 oz.) cans crabmeat, drained
1 small onion, grated
1 c. finely chopped celery

Preparation

Heat soup, dissolve gelatin in cold water, add gelatin to soup, stirring well.
Add remaining ingredients and mix well. Spoon into oiled 4-cup mold (preferably a fish mold).
Chill until firm.
Unmold and garnish with parsley.
Serve with assorted crackers.