Julie's Molded Crab and Cracker Dip

10 1/2 oz Cream of celery soup (1 can)

8 oz Cream cheese (1 package)

1 Unflavored gelatin envelope

2 tb Water

3 bn Green onions, chopped fine

2 c Celery, diced finely

16 oz Frozen crab meat, thawed

- (1 package) 3/4 c Mayonnaise

Combine in saucepan soup and cream cheese. Heat on low setting until hot. Soften gelatin in water; add soup mixture, blending well. Stir in onions, celery and crab meat. Remove from heat; add mayonnaise. Pour into mold and refrigerate overnight or until set. Serve with crackers.