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King Crab Crown

American.Gourmet's picture
Ingredients
  Finely snipped chives 4 Teaspoon
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Cold water 3 Tablespoon
  Salad dressing/Mayonnaise 2 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Parsley 2 Tablespoon, finely snipped
  Prepared mustard 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Canned crab meat 7 1⁄2 Ounce, drained, flaked and cartilage removed (1 Can)
  Whipping cream 1 Cup (16 tbs)
  Lemon slices 3
Directions

MAKING
1) In cold water, soften the gelatin and dissolve it over hot water.
2) Into the mayonnaise, stir the gelatin and then blend in the parsley, lemon juice, mustard, chives, salt and pepper.
3) Fold in the crab meat.
4) Whip the cream and fold it into the salad.
5) Into 3 1/2 cup mold, turn the salad.
6) Chill till the salad id firm (a minimum of 2 hours).

SERVING
7) Onto a chilled serving platter, unmold the chilled salad and garnish with cucumber and lemon slices. Serve chilled or allow the salad to stand at room temperature for a bit and then serve. Makes a good appetizer as well as side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Salad
Ingredient: 
Crab
Preparation Time: 
10 Minutes
Servings: 
6

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