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Crabmeat Salad

chef.jackson's picture
Ingredients
  Unflavored gelatin 2 Tablespoon (2 envelopes)
  Cold water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Hot pepper sauce To Taste
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Mayonnaise 2 Cup (32 tbs)
  Instant minced onion 2 Teaspoon
  Chopped celery 1 Cup (16 tbs)
  Canned crabmeat/2 packages, 6 ounces each frozen crabmeat, thawed 13 Ounce (2 cans, 6 1/2 ounces each)
  Salad greens 1 Cup (16 tbs)
  Pimiento strips 1 Tablespoon
  Crabmeat 1 Tablespoon (for garnish)
  Pimiento stuffed olives 1
Directions

MAKING
1. In a pan add water soften gelatin and heat gently, stirring, until gelatin is dissolved.
2. Beat adding seasonings, lemon juice, mayonnaise and onion with rotary beater until blended.
3. Chill until slightly thickened and fold in celery and flaked crabmeat.
4. Into 5-cup fish mold or other mold pour and chill until firm.
5. Unmold on greens, garnish with pimiento and crabmeat and serve.

SERVING
6. Place an olive slice in eye position if fish mold is used.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Crab
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
6

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 605 Calories from Fat 532

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 109 mg36.3%

Sodium 927.5 mg38.6%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.5 g2%

Sugars 0.9 g

Protein 14 g27.4%

Vitamin A 5.6% Vitamin C 16.6%

Calcium 1.7% Iron 1%

*Based on a 2000 Calorie diet

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Crabmeat Salad Recipe