Crab Pate

8 ingredients
9 steps

Ingredients

  • 2 (6 1/2 oz.) cans crabmeat, drained and flaked
  • 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
  • 1 (8 oz.) pkg. cream cheese
  • 3/4 c. mayonnaise
  • 1 small onion, grated
  • 1 c. finely chopped celery
  • 1 envelope unflavored Knox gelatin
  • 3 Tbsp. cold water

Directions

  1. 1
    Heat soup in a medium saucepan over low heat.
  2. 2
    Remove from heat.
  3. 3
    Dissolve gelatin in the cold water; add to soup, stirring well.
  4. 4
    Add rest of ingredients and mix well.
  5. 5
    Spoon into an oiled (I use Pam) four-cup mold.
  6. 6
    Chill until firm.
  7. 7
    Unmold and garnish with parsley.
  8. 8
    Serve with crackers.
  9. 9
    (I use Harris Select crabmeat and Campbell's 1/3 less salt soup.)

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