| Crab Pate
1 can of cream of mushroom soup
1 envelope of unflavored gelatin
3 tablespoons of cold water
3/4 cup of mayonnaise
One 8 ounce package of cream cheese, softened
10-12 ounces of crabmeat (lump or backfin)
1 small onion
1 cup of celery
Parsley |
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Heat soup in a medium saucepan over low heat (or in microwave). Remove from heat. Dissolve gelatin in cold water; add to soup, stirring well. Add next three ingredients; mix well. Chop finely onion and celery - can use food processor. Mix well. Spoon into an oiled 4-cup mold. Chill until firm. Unmold and garnish with parsley. Serve with assorted crackers. Yield: 4 cups. Crab Pate
3/4 of a 1/4 oz. pkg. Knox unflavored gelatin
1 tablespoon of lemon juice
1 1/2 tablespoon of minced onion
1/4 cup of boiling water
1/4 cup of mayonnaise
1/4 teaspoon of cayenne pepper
One 6 -7 ounce can of crabmeat, drained
1/2 cup of half & half
1 teaspoon of chopped fresh dill, thyme or parsley
Process gelatin, lemon juice, onion and boiling water in food processor for 30 seconds. Add mayonnaise, pepper and crabmeat, process 10 seconds. Add half & half and dill, thyme or parsley, process until just mixed. Put in desired mold and chill overnight. |
