Fruit And Crab Salad
|Lemon flavored gelatin||6 Ounce (1 Package)|
|Crushed rosemary||1⁄2 Teaspoon|
|Orange sections||1 Cup (16 tbs) (Fresh)|
|Grapefruit sections||1 Cup (16 tbs) (Fresh)|
|Fresh crab meat/Two 6 ounce packages frozen alaskan king crab, thawed||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Hot sauce||3 Drop|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Prepared mustard||1 Teaspoon|
|Sliced celery||3⁄4 Cup (12 tbs)|
Dissolve gelatin in 2 cups boiling water.
Add 2 cups cold water; chill until partially set.
Fold in rosemary and orange and grapefruit sections; spoon into 1 1/2 quart ring mold.
Chill until firm.
Drain crab; cut into large pieces.
Place in medium-size bowl.
Mix onion with parsley, hot sauce, mayonnaise, mustard, and celery.
Pour over crab; toss until mixed; chill.
Unmold gelatin onto large serving plate; fill center with crab mixture.
Garnish with salad greens;