Crab Dip

From Bonnie Fuller "stolen from Bev Martin Orchards School 1975"

4-1/2 oz  can crab meat
6 oz cream cheese, softened
1 cup Best Foods mayonnaise
1 cup finely chopped celery
1 cup finely chopped green onion
1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons water

Mix together the crab, cream cheese, celery, mayonnaise, and onion.
Heat undiluted soup, add water and gelatin.
Mix thoroughly and add to crab mixture.
Mold (or set) overnight.
Serve with crackers or may be used as a salad.

Note: Be sure to use Best Foods mayonnaise, as other brands may change the flavor adversely.