Lightly oil a 4-cup mold and set aside.
Carefully clean the crab meat of any shells or cartilage.
In a medium saucepan over medium-low heat, combine cream cheese and mushroom soup; stir until well blended. Sprinkle gelatin over the soup mixture; stir until well blended.
Stir in mayonnaise until well blended (do not let mixture boil). Remove from heat and stir in the crab meat, green onions, and celery.
Pour crab mixture into prepared mold and refrigerate at least 6 hours or overnight.
To unmold, briefly dip mold in hot water, being careful not to let water run into the mold. Invert onto a serving platter and serve with assorted crackers.
Makes approximately 10 servings.
Easy Street Crab Dip Recipe: https://whatscookingamerica.net/appetizers/easystreetcrab.htm