1 can cream of mushroom soup 6 oz. softened cream cheese 1 rib of celery, diced 1 small onion, diced A dash of Worcestershire(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.
