Crab Pate - cooking recipe

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

Preparation

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.)