Crab Pate - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of celery 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 crabmeat, drained and flaked
1 c. finely chopped celery
parsley sprigs

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.
Chill in mold until firm.
Unmold and garnish with parsley.
Serve with crackers. Yields about 4 cups.