Moulded Crab Cocktail
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Tomato based chili sauce||3⁄4 Cup (12 tbs)|
|Dry white wine/Chicken broth||2⁄3 Cup (10.67 tbs)|
|Sour cream/Unflavored yogurt||1⁄2 Cup (8 tbs)|
|Instant minced onion||1 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Hard cooked egg||4|
|Crab||1 1⁄2 Cup (24 tbs) (Cooked / Canned Drained)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
Sprinkle gelatin over 1/2 cup water and let stand for 5 minutes to soften.
In a pan, heat chili sauce and 3/4 cup water.
Add gelatin mixture and stir until dissolved.
Remove from heat and stir in wine, sour cream, onion, dill, salt, and lemon juice.
Chill until thick and syrupy.
Chop two of the eggs; stir into gelatin mixture with the crab and all but a few olive slices.
Turn mixture into a 6-cup mold, cover, and chill until firm (at least 3 hours).
To serve, unmold on a serving platter; surround with lettuce leaves and garnish with reserved egg and olive slices.
Pass sour cream to spoon over individual servings, if you wish.