Crab Pâté
Crab Pâté is an moderately easy dinner. Made with 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 and 1 small onion, grated, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
🔗 Recipe adapted from RecipeNLG-Full
Heat soup in a medium saucepan over low heat.
Remove from heat.
Dissolve gelatin in the cold water; add to soup, stirring well.
Add rest of ingredients and mix well.
Spoon into an oiled (I use Pam) four-cup mold.
Chill until firm.
Unmold and garnish with parsley.
Serve with crackers.
(I use Harris Select crabmeat and Campbell's 1/3 less salt soup.)
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