Saturday, May 31, 2008

Crab Pâté

Crab Pâté
serves 10


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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