Crab Pate - cooking recipe

Ingredients

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

Preparation

Heat soup in pan; remove from heat.
Dissolve gelatin in cold water.
Add to soup, stirring well.
Add rest of ingredients; mix well.
Spoon into 4-cup mold.
Chill until firm (overnight). Serve with crackers.