San Francisco Crab Dip

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (8 ounces) cream cheese, softened
• 1 cup mayonnaise
• 1 envelope envelope unflavored gelatin
• 2 tablespoons hot water
• 2 bunches green onions, chopped
• 2 celery ribs, finely chopped
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• Assorted crackers

1. In a saucepan, combine soup and cream cheese; cook and stir over medium heat until smooth. Remove from heat and stir in mayonnaise.
2. Meanwhile in a small bowl, sprinkle gelatin over hot water. Let stand 5 minutes or until dissolved. Add gelatin to hot soup mixture; stir until dissolved. Add onions, celery and crab; stir to combine. Transfer to a serving bowl. Cover and chill for 2-3 hours or until set. Serve with crackers.

condensed cream, cream cheese, mayonnaise, unflavored gelatin, water, green onions, celery, crabmeat, crackers

Taken from www.tasteofhome.com/recipes/san-francisco-crab-dip/ (may not work)