This seafood mold salad is perfect for the large fish-shaped mold, but use a regular 6-cup mold if you don't happen to own a fish mold.
1 3 oz. package lemon gelatin
1/2 cup hot water
1 10.5 oz. can condensed tomato soup
8 oz. cream cheese
1/2 cup mayonnaise
1/2 cup diced celery
1 small onion, minced
8 ounces tiny peas
Tobasco and Worcestershire sauce to taste
1 1/2 cups canned shrimp or crab
Mix gelatin with hot water. Heat soup and add cream cheese. Mash together until well blended. Remove from heat. Add mayonnaise and stir well. Stir in gelatin mixture and all remaining ingredients. Pour into a 6-cup mold greased with mayonnaise. Chill until firm.