Crab pâté

Ingredients

8

Steps

3

Serves

10

Cook Time

00-00 Min

Ingredients

  • 275g/10oz canned cream of mushroom soup
  • 1 tablespoon powdered gelatine
  • 100g/4oz mayonnaise
  • 225g/8oz cream cheese, softened
  • 350g/12oz cooked crabmeat
  • 1 small onion, finely chopped
  • 100g/4oz celery, finely chopped
  • 1⁄2 teaspoon dried dill
  • Heat the soup in a medium heavy saucepan over a low heat. Remove from the heat.
  • In a small bowl, dissolve the gelatine in 3 tablespoons cold water. Add to the soup, stirring well until completely combined. Add the remaining ingredients and mix thoroughly.
  • Spoon into an oiled 1.2-litre/2pt mould, and chill until firm.
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