Recipe - Crab Pate

1 cn (10 Three fourths oz.) cream of
mushroom soup, undiluted
3 tablespoon Cold water
1 cn (6 One half oz.) crab meat;
drained & flaked
1 cup Finely chopped celery
1 Envelope unflavored gelatin
Three fourths 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, 4cup mold. Chill until firm. Unmold and
garnish with parsley. Serve with assorted crackers.

Recipe by: Ann Chapman Posted to MCRecipe Digest V1 #740 by C4
c4@groupz.net on Aug 13, 1997