Shrimp or Crab Mold

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in
1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
or
1 pound crab meat
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco, to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened
gelatin and blend well. Fold in remaining ingredients and pour into a
lightly-oiled mold. Chill until firm and serve with your favorite
crackers.

Serves: 24