8 ounces cream cheese

1 green onion, finely chopped

10-ounce can Cream of
    Mushroom soup

1 Tablespoon gelatin, 
   dissolved in 3 Tbsp 
   water

7 ounce can crab meat 
   (or 1/2 pound shrimp)

1/2 to 1 cup chopped celery

1 cup mayonnaise

1 teaspoon lemon juice

1 teaspoon horseradish

few drops of Tabasco pepper sauce and Worcestershire sauce

sun-dried tomato pesto

Heat soup, dissolve gelatin in water, add hot soup. Cool slightly.

Combine with all other ingredients.  Put in mold.  Fills a 4- to 5-cup mold.  When set, unmold and spread top with sun-dried tomato pesto.

Serve with crackers or toasted bread rounds.

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