Congealed Salad with Crabmeat and Asparagus
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Lime flavored gelatin||9 Ounce (3 Package, 3 Ounce Each)|
|Water||3 Cup (48 tbs)|
|Asparagus||30 Ounce, undrained (2 Can, 15 Ounce Each)|
|Mayonnaise||2 Cup (32 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Cheddar cheese||8 Ounce, shredded (2 Cup)|
|Hot sauce||5 Drop|
|Crabmeat||1 Pound, drained and flaked|
1 In a bowl, mix unflavored gelatin and 2 tablespoons water.
2 Allow to stand for 5 minutes.
3 In a saucepan, mix unflavored and flavored gelatin, salt, and 3 cups water.
4 Bring to a boil, stirring constantly.
5 Remove from the heat.
6 Place in the refrigerator and let chill until it reaches the consistency of unbeaten egg white.
7 Drain the asparagus well and reserve the juice from 1 can.
8 In a bowl, mix the reserved juice, mayonnaise, vinegar, cheese, hot sauce, and crabmeat.
9 Gradually fold into the chilled gelatin mixture.
10 Into a 13-x 9- x 2-inch dish, pour half of the gelatin mixture
11 Spoon the drained asparagus and remaining gelatin mixture on top.
12 Place in the refrigerator and chill until firm.
13 Cut into squares and serve on a bed of lettuce leaves.