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