1) Add the cream cheese to the tomato soup. Blend while heating and let cool. In small bowl, dissolve the gelatin in 1/4 cup cold water. Mix with soup mixture until dissolved.
2) In separate bowl, add the mayonnaise to the seafood, celery, onion and a dash each of Worcestershire Sauce and Tabasco. Mix together with soup and pour into mold. Refrigerate until mold sets. Best if chilled overnight.