Categories: Fish/sea, Dips 
      Yield: 6 servings 
  
  1 1/2 tb Knox gelatin                        1 c  Celery, finely chopped 
    1/4 c  Cold water                          1 tb Worcestershire sauce 
      1 cn Cream of mushroom soup              1 sm Onion, minced 
      1 c  Mayonnaise                        1/2 ts Salt 
      2    (7 oz) cans crab meat               1    (8 oz.) pkg cream cheese 
  
  juice from one lemon 
   
  Soften gelatin in cold water.  Heat soup, mayonnaise, Worcestershire sauce, 
  onion and cream cheese in double boiler until cheese is melted. Add gelatin 
  and salt.  Stir until dissolved.  Chill until partly set. Fold in crab meat 
  and celery.  Turn into 1/2 quart mold and chill until firm. Serve with 
  crackers.