Alaska Fish & Wildlife News
May 2008

Crab Pate - Molded Dip

By Tina Cunning
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Tina Cunning

Tina Cunning shared this favorite recipe.

“It’s extraordinarily addictive,” she said. “It’s wonderful to make ahead of time. You can make it, put it in the fridge and serve it three days later. You can carry it in the mold and flip it over when you serve it. We take it to recitals, parties and potlucks and people absolutely love it.”

“It’s a modified recipe from the back of an unflavored gelatin packet,” she said. She experimented with the basic recipe, added a few ingredients and modified it, trying different kinds of seafood. This is the best version.

A fan of Tina’s crab pate said that rice crackers are best with it, especially the sesame style.

1 (10 ¾ oz) can cream of mushroom soup
1 (3 oz) package unflavored gelatin
3 Tablespoon cold water
¾ cup mayonnaise
1 (8 oz) package cream cheese, softened
1 (6 ½ oz) can crab meat, drained & flaked OR ½ package imitation crab OR equal amount other seafood
1 small onion, grated
1 cup finely chopped celery
1 Tablespoon lemon juice

Heat soup just warm over low heat on stove; turn off heat. Dissolve gelatin in cold water then stir it into the soup. Add next 6 ingredients and mix well. Spoon into an oiled 4-cup mold. Chill until firm and serve on platter with crisp crackers.

Tina Cunning is a Special Assistant to the Commissioner of Fish and Game on federal issues.

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