Crab pâté

Crab pâté

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.
serves 10