Crab Dip - cooking recipe

Ingredients

1 small can crab or 2 lb. fresh crabmeat
2 tsp. celery, chopped
1 tsp. grated onion
1 tsp. Worcestershire sauce
1 can tomato soup
1/4 c. cold water
1 pkg. Knox gelatine (plain)
1 c. mayonnaise
1/2 tsp. lemon juice
1 (8 oz.) pkg. cream cheese, softened

Preparation

Dissolve gelatine in water.
Bring
tomato soup to boil and add gelatine mixture.
Combine
cream
cheese, mayonnaise, Worcestershire sauce and lemon juice
and mix.
Add celery and onion.
Add tomato soup mixture.
Drain
crab
juice
and fold into mixture.
Pour into mold and chill overnight.