Crab-Asparagus Pate
A smooth, flavorful crab and asparagus pâté with cream cheese, lemon, and mayonnaise, perfect as an elegant appetizer for gatherings or special occasions.
Ingredients
- 1 1/2 cups canned asparagus cuts and tips ⓘ
- 2 tablespoons reserved asparagus liquid ⓘ
- 2 envelopes unflavored gelatin
- 1 can cream of asparagus soup ⓘ
- 3 packages (8 oz.) cream cheese ⓘ
- 1/4 teaspoon celery seed ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1 cup mayonnaise ⓘ
- 2 cans crab, drained ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Drain asparagus; puree in blender.
- Soften gelatin using the reserved asparagus liquid and 2 tablespoons lemon juice.
- Heat cream of asparagus soup and cream cheese together over low heat, stirring until smooth.
- Add chopped onion, mayonnaise, crab, salt, celery seed, and remaining ingredients; heat until gelatin melts.
- Pour the mixture into a mold and chill until set.
- Serve chilled as an appetizer.
Nutrition & Diet Analysis (per serving)
412
kcal
21% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Contains
Milk
Egg
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).