Crab Dip - cooking recipe

Ingredients

1 can cream of mushroom soup
1 pkg. gelatin
3 Tbsp. cold water
1 c. mayo
2 (3 oz.) pkg. cream cheese
1 (6 oz.) can crab meat
1 c. celery, chopped fine
1 small onion, grated

Preparation

Heat soup.
Dissolve gelatin in cold water and add to soup. Add remaining ingredients and mix well.
Pour into 1 1/2-quart mold sprayed with Pam and rinsed with cold water.
Chill 5 hours or until firm.
Serve with crackers.