Name: Crab Pate
Ingredients: 1 can cream of mushroom soup; 1 envelope unflavored gelatin; 3 tablespoons cold water; 3/4 cup mayonnaise; 8 ounces cream cheese; 2 6 ounce cans crab meat (drained); 1 small onion (grated); 1 cup celery (finely chopped); Parsley sprigs

Print Recipe

No ratings yet

Crab Pate

Course: Appetizer, Seafood

Servings:

Author: Claire Jessup

Ingredients

1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons cold water
3/4 cup mayonnaise
8 ounces cream cheese
2 6 ounce cans crab meat drained
1 small onion grated
1 cup celery finely chopped
Parsley sprigs

Instructions

Heat soup in saucepan. Dissolve gelatin in cold water. Remove soup from heat and stir in gelatin. Mix all ingredients together well. Pour into 4 cup mold sprayed with Pam. Chill overnight and unmold. Set in warm water a few seconds to help loosen if necessary. Garnish with parsley sprigs.