Crab pate'

Yield: 1 Servings

Measure Ingredient
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
3 tablespoons Cold water
1 can (6 1/2 oz.) crab meat; drained & flaked
1 cup Finely chopped celery
1 Envelope unflavored gelatin
¾ cup Mayonnaise
1 pack (8 oz.) cream cheese; softened
1 small Onion; grated
Parsley sprigs

Heat soup in medium saucepan over low heat; remove from heat. Dissolve gelatin in cold water; add to soup, stirring well. Add next 5 ingredients and mix well. Spoon into an oiled, 4-cup mold. Chill until firm. Unmold and garnish with parsley. Serve with assorted crackers.

Recipe by: Ann Chapman Posted to MC-Recipe Digest V1 #740 by C4<c4@...> on Aug 13, 1997

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