1 1/2 tb Knox gelatin
1/4 c  Cold water
1 cn Cream of mushroom soup
1 c  Mayonnaise
2    (7 oz) cans crab meat
1 c  Celery, finely chopped
1 tb Worcestershire sauce
1 sm Onion, minced
1/2 ts Salt
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.