Alaska Crab Salad

1 (11 oz) can tomato soup
1 (4 oz) pkg lemon gelatin
1 (8 oz) pkg cream cheese
1 tbsp vinegar
2 cup celery, diced
1 cup chopped bell pepper
1 cup salad dressing, Ranch or Miracle Whip
1 med onion, minced
1 cup fresh crab

Heat the soup and stir in the gelatin and cream cheese. Let cook, but not jelled. Stir in salad dressing, vinegar, onion, celery, pepper, and crab. Pour into mold and chill until set.