Title: Crab Pate'
Categories: Appetizer
Yield: 1 Servings

1	cn	(10 3/4 oz.) cream of mushroom soup, undiluted
3	tb	Cold water
1	cn	(6 1/2 oz.) crab meat; drained & flaked
1	c	Finely chopped celery
1		Envelope unflavored gelatin
3/4	c	Mayonnaise
1	pk	(8 oz.) cream cheese; softened
1	sm	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.

Posted to MM-Recipes Digest V4 #5 by Lisa Clarke on Auguay,, st 12, 199

Recipe by: Ann Chapman

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