Crab Dip - cooking recipe

Ingredients

6 1/2 oz. can white crabmeat
2 (3 oz.) Philadelphia cream cheese
1 can cream of mushroom soup
1 c. finely chopped celery
1 c. finely chopped green onion
3/4 c. mayonnaise
1 packet Knox unflavored gelatine

Preparation

Melt cream cheese and soup in nonstick frypan.
Stir until smooth.
Add gelatine; stir and let cool.
Add mayonnaise, crabmeat onion and celery.
Mix together and put in copper mold or desired mold/dish.
Chill at least 12 hours.
Serve with crackers.