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Moulded Crab Cocktail

Salad.Carnival's picture
Ingredients
  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
  Salt 3⁄4 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)
  Lettuce leaves 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Interest: 
Everyday, Healthy

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