Crab Pate

pate

1 (10oz) can can undiluted cream of mushroom soup

1 (6-1/2oz) can crab meat, drained & flaked

1 env. of unflavored gelatin

1 small onion, grated

3 tablespoons cold water

1 cup finely chopped celery

3/4 cup mayonnaise

Parsley sprigs

1 (8oz) pkg cream cheese, softened

Heat soup in a medium saucepan over low heat; remove from heat. Dissolve gelatin in cold water; add to soup, stirring well. Add next 5 ingredients and mix well. Spoon into on oiled 4 cup mold. Chill until firm. Unmold and garnish with parsley. Serve with assorted crackers.