Holiday crab spread

Yield: 1 Servings

Measure Ingredient
1 \N Envelope plain gelatin
¼ cup Cold water
1 cup Clam juice; heated to boiling
1 cup Mayonnaise
2 tablespoons Dijon-style mustard
½ teaspoon Salt
½ teaspoon Tabasco; (r) pepper sauce
1 can (6-1/2 ounces) white crabmeat; drained
½ cup Pared seeded and chopped cucumber
½ cup Chopped red pepper
½ cup Chopped yellow pepper
½ cup Chopped scallions
¾ cup Heavy cream; whipped

In medium bowl mix gelatin with water; let stand 1 minute. Pour boiling clam juice over gelatin and stir until completely dissolved. In small bowl mix mayonnaise, mustard, salt and TABASCO(r) sauce; stir into gelatin mixture. Chill until the consistency of unbeaten egg whites. Stir in crab meat, cucumber, red and yellow peppers and scallions. Fold in whipped cream. Turn mixture into a lightly oiled 4-cup mold. Chill until firm, at least 4 hours. Flavors will blend if refrigerated overnight. Unmold and serve with crackers.

Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #935 by "Eugene Johnston" <ejohnston@...> on Nov 30, 1997

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