Jim Vorheis
      1 tb Unflavored gelatin

    1/4 c  Cold water

      1 c  Undiluted mushroom soup

      8 oz Cream cheese, softened

      1 c  Mayonnaise

    3/4 c  Finely chopped celery

  6 1/2 oz Can Alaskan king crab meat,

           -drained
      1 tb Grated onion

  1 1/2 ts Worcestershire sauce

  Soak gelatin in cold water to soften.  Heat soup.  Stir gelatin into hot
  soup, making sure it is dissolved.  Add cream cheese and mayonnaise. Beat
  until smooth.  Add celery, crabmeat, onion and Worcestershire. Pour into
  mold and chill.  Serve with club crackers.
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis