Cream Cheese Crabmeat Mold

• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1 can cream of mushroom soup (undiluted)
• 1 ( 8oz.) pkg. cream cheese, softened
• 3/4 c. mayonnaise
• 1 c. chopped celery
• 1 small onion, grated
• 3/4 c. fresh or canned crabmeat, drained and flaked

1. Sprinkle gelatin over cold water; let stand 1 minute.
2. Heat soup in saucepan; add gelatin mixture to soup.
3. Cook over low heat; stir constantly until gelatin dissolves and mixture is thoroughly heated.
4. Remove from heat.
5. Combine cream cheese and mayonnaise; mix well at medium speed of electric mixer.
6. Add cream cheese topping to soup mixture.
7. Stir in celery and remaining ingredients.
8. Spoon into slightly oiled 4-cup mold.
9. Chill until firm.
10. Yields 3 1/2 cups.

unflavored gelatin, cold water, cream of mushroom soup, cream cheese, mayonnaise, celery, onion, crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600669 (may not work)