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Crab Pate

Course: Appetizer, Seafood
Servings: 30
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.

Notes

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