Very Good Crab or Shrimp Dip

The original recipe for this dip was written for shrimp, which is wonderful, but I had a can of crab on the pantry shelf and decided to use it with some adjustments to the recipe. We thought the flavor was very nice, mild and delicious on Ritz crackers. The Super Bowl is coming and this dip would be a nice addition to the party menu if you have a crowd coming to your home.
Blessings...

Recipe:

1 6-ounce can crab, drained and picked over (or 6 ounces canned deveined shrimp)
1 8-ounce pkg. low-fat cream cheese
1 can 98% fat-free Cream of Mushroom soup
1 pkg. Knox unflavored gelatin
1/8 tsp. white pepper
1/4 tsp. salt
1 cup thinly sliced celery
1/4 cup finely chopped onion
2 tbsp. fresh lemon juice
Ritz Crackers

1. Soften gelatin in 3 tablespoons water. This will take about 5 minutes.
2. Heat soup to very warm and add gelatin; stir to thoroughly blend and dissolve gelatin. Blend in cream cheese with an electric hand mixer.
3. Stir in salt, pepper, celery, onion and lemon juice and blend well. Pour into a 4 cup mold and chill until set, about 3 hours.
4. Unmold onto a lettuce-lined plate and serve with crackers.

Note: To unmold, run a butter knife around the edge of dip and place the mold into a warm water bath. Let the mold sit for a few minutes to loosen, dry mold off and invert onto lettuce-lined plate.
Note: This dip lasts very well in the fridge. I've had leftovers, that we have been eating off of for two weeks, and the mold is still holding it's shape and the flavor is wonderful.