1 can cream of mushroom soup
6 oz. softened cream cheese
1 rib of celery, diced
1 small onion, diced
A dash of worchestershire(to taste)
A dash of pepper
1 pkg. Knox gelatin
2 Tbsp. water
1 cup mayonnaise
8 oz. crabmeat
Heat and stir undiluted soup and cream cheese until blended.
Mix Knox with water and add to soup. Add remaining ingredients
and mix well. Pour into a mold which has been sprayed with Pam.
Let chill for a few hours. Unmold and serve with assorted crackers.