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    Crab Pate

    List of Ingredients

    1 can Cream of Mushroom Soup
    1 envelope Knox unflavored gelatin
    3 T. cold water
    3/4 cup mayo
    1 8 oz. pkg. cream cheese, softened
    1 6-1/2 oz. can crab meat or fresh crab if available
    1 small onion, grated
    1 cup finely chopped celery

    Heat soup in non-metal pan to soften over low heat. Remove from heat. Dissolve gelatin in 3 tbls. of water and add to soup. Add remaining ingredients leaving crab for last. Pour mixture into greased mold and refrigerate for up to four to six hours. Remove mold and serve with Wheatsworth crackers.





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