Crab Pate

by Irene Segletes

8 oz. crab meat (or more to taste)
1 pkg. of cream cheese, 3 oz.
2 Tb. chopped celery
1 Tb. chopped green olives
2 hard cooked eggs, chopped
2 Tb. horseradish
1/4 tsp. onion salt
1/2 tsp. salt
1/4 tsp. garlic salt
1 Tb. wine

Mix well until blended. Pack into mold and chill. Unmold and garnish with parsley, olives, or pickles. Serve on crackers. Makes 1 1/2 cups.