Crab Pate
Servings: 30
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.
Notes
Serving Ideas : Serve with assorted crackers or cocktail bread slices.
Recipe By: Claire Jessup
Serving Size: 30
Serving Size: 30
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