Crab Pate - cooking recipe

Ingredients

1 (10 oz.) cream of mushroom soup, undiluted
1 envelope unflavored gelatin
3 Tbsp. cold water
3/4 c. mayonnaise
1 (8 oz.) cream cheese
1 (6 1/2 oz.) can crab meat
1 small onion, chopped
1 c. chopped celery
parsley sprigs
crackers

Preparation

Heat soup in a 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 sprigs.
Serve with assorted crackers.
Yields about 4 cups.