Molded crab salad

Yield: 1 Servings

Measure Ingredient
1 \N Envelope gelatin
¼ cup Hot whole milk
¼ cup Cold whole milk
1 cup Crab meat
1 small Onion -- minced
1 cup Whipped cream
\N \N Bottom Layer:
1 \N Envelope gelatin
½ cup Tomato juice -- heated
½ cup Cold tomato juice
½ cup Finely chopped celery
1 teaspoon Lemon juice
\N \N Lettuce leaves
\N \N Thousand Island dressing

Dissolve gelatin in cold milk then blend into the hot milk. Whip with egg beater until foamy. Add the crab meat and onion, then fold in the whipped cream. Fill individual molds ⅔ full. Set in refrigerator to jell. While chilling, prepare the tomato mixture, dissolving the gelatin in a bit of the cold tomato juice. Blend this into the hot tomato juice and add to the remaining cold juice. Set in refrigerator until it begins to jell; then add celery and lemon juice and pour this over crab meat layer.

When firmly set, unmold on lettuce leaves and serve with thousand island dressing. I use different molds each time I make this; sometimes I use one large mold. Whatever you have will work. This recipe was given to me ages ago and I am sorry that I do not know the origin, therefore cannot give credit. (Or take credit.) I SUPPOSE you could use surimi, lol.

Recipe By : SeaGalley


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