Molded Crab Salad
|Cold water||14 Cup (224 tbs)|
|Dry mustard||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Crab meat||1 1⁄2 Cup (24 tbs), flaked|
Soften gelatin in cold water.
Combine mustard, salt, sugar and eggs in the top of a double boiler.
Add the cream and vinegar and cook over hot water, stirring constantly, until mixture coats a silver spoon.
Add the gelatin and stir until gelatin is dissolved.
Strain custard over the crab meat.
Turn into a mold and chill until firm.
Unmold on crisp greens and garnish with tomato wedges.