Another Crab Mold
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads And Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 envelopes unflavored gelatin
3 tablespoons boiling water
1/4 cup lemon juice
1 1/2 cups fresh crabmeat -- drained and flaked
1 1/4 cups chopped celery
2 jars pimiento-stuffed olives (3-oz. ea.) -- drained and
sliced
2 tablespoons pimiento -- chopped
2 cups mayonnaise
Hot sauce (1-2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon pepper
Leaf lettuce
Cooked shrimp
Additional sliced pimiento-stuffed olives
Fresh parsley sprigs
Dissolve gelatin in boiling water; stir in lemon juice. Set aside to cool.
Combine crabmeat, celery, olives, and pimiento in a large bowl; set aside.
Add mayonnaise, hot sauce, salt and pepper to dissolved gelatin mixture. Stir
well, and fold into crabmeat mixture.
Spoon mixture into a lightly oiled 5-cup mold. Refrigerate until firm.
Invert onto a lettuce-lined platter. Garnish with shrimp, additional olive slices,
and parsley.
Serve with crackers.
Yields: 16 servings
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads And Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 envelopes unflavored gelatin
3 tablespoons boiling water
1/4 cup lemon juice
1 1/2 cups fresh crabmeat -- drained and flaked
1 1/4 cups chopped celery
2 jars pimiento-stuffed olives (3-oz. ea.) -- drained and
sliced
2 tablespoons pimiento -- chopped
2 cups mayonnaise
Hot sauce (1-2 teaspoons)
1/2 teaspoon salt
1/4 teaspoon pepper
Leaf lettuce
Cooked shrimp
Additional sliced pimiento-stuffed olives
Fresh parsley sprigs
Dissolve gelatin in boiling water; stir in lemon juice. Set aside to cool.
Combine crabmeat, celery, olives, and pimiento in a large bowl; set aside.
Add mayonnaise, hot sauce, salt and pepper to dissolved gelatin mixture. Stir
well, and fold into crabmeat mixture.
Spoon mixture into a lightly oiled 5-cup mold. Refrigerate until firm.
Invert onto a lettuce-lined platter. Garnish with shrimp, additional olive slices,
and parsley.
Serve with crackers.
Yields: 16 servings
