1 can mushroom soup
1 envelope of unflavored gelatin
3 Tbsp. cold water
1 C. mayonnaise
8 oz. cream cheese
1 (7 oz.) can crab
1/3 Tbsp. fresh parsley, cut fine
1 small onion, grated

Heat soup. Add gelatin dissolved in cold water. Remove from heat, let cool. Beat cream cheese; add mayonnaise, onion, soup mixture and crabmeat in that order. Rinse mold with cold water. Pour mixture into mold and refrigerate overnight. Serve with crackers.