Crab Pate - cooking recipe

Ingredients

1 (10 1/2 oz.) can cream of mushroom soup
1 envelope unflavored gelatin
3 Tbsp. cold water
3/4 c. mayonnaise
1 (8 oz.) pkg. cream cheese, softened
1 (6 1/2 oz.) can crab meat, drained and shaken
1 small onion, grated
1 c. finely chopped celery
parsley sprigs

Preparation

Heat soup in medium saucepan over low heat.
Dissolve gelatin in cold water.
Add to soup, stirring well.
Add the next 5 ingredients; mix well.
Spoon into oiled 4-cup mold.
Chill until firm overnight.
Unmold and garnish with parsley.
Serve with assorted crackers.
Yields 4 cups.