1If crawfish are frozen, boil package in a small pot of water to defrost and parboil. once they are defrosted let them cool enough to put in chopper and chop. than mix in a bowl with onion tops, and parsley and mayonnaise
2in a small sauce pan heat tomato soup on low to medium heat, worchestershire sauce and tabasco to tomato soup. in the meantime, dissolve the gelatin in 3/4 cup water (or more if needed). once soup is hot enough add in cream cheese and melt until dissolved, add in gelatin and mix well. after soup mixture is done pour in bowl with crawfish, onion tops, parsley and mayonnaise... mix well.
3Grease a mold pan... I use a bundt pan and grease it with mayonnaise.... once that is done pour mixture into pan and refrigerate until firm.... I usually refrigerate for 2 hours.
4once firm, remove from refrigerator and put on a serving plate.... if hard to remove from pan, put in warm water for about 30 seconds just to loosen bottom. I return to refrigerator until ready to serve.... great with ritz crackers