Can also be served as a spread.
Sprinkle gelatin over cold water to soften for about 5 minutes. Heat the soup to the boiling point and stir in the gelatin until dissolved. Cool.
Add the softened cream cheese, blending until smooth. Stir in the mayonnaise, celery and onion, mixing well. Fold in the crabmeat, which has been cut into bite-size pieces.
Pour into a ring mold and chill for 4 or 5 hours. Turn into a serving plate. Fill the center with ripe olives and garnish with watercress or chicory.