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Crab Salad Hearts

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  Unflavored gelatin 4 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Tomato juice 1 Quart
  Dry white wine 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Brown sugar 2 Teaspoon
  Whole cloves 4
  Onion slices 6
  Bay leaf 1
  Lemon juice 2 Tablespoon
  Crabmeat 1 1⁄2 Cup (24 tbs), boned and flaked
  Celery 1 Cup (16 tbs), minced
  Capers 2 Tablespoon, chopped
  Black olives 1⁄3 Cup (5.33 tbs), chopped
  Mayonnaise 3⁄4 Cup (12 tbs)

Soften gelatin in cold white wine.
In a saucepan combine tomato juice, dry white wine, salt, brown sugar, cloves, onion slices and bay leaf.
Bring to a boil and simmer 10 minutes.
Strain and stir in gelatin wine mixture.
Add lemon juice.
Cool until mixture begins to thicken.
Pour into individual heart shaped molds about 1 inch deep.
Chill until firm.
In a bowl combine crab meat, celery, capers, olives and mayonnaise.
Unmold individual hearts on lettuce and spoon out a heaping tablespoon of crab salad on the center of each heart.
Top with chopped parsley.

Recipe Summary

Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2231 Calories from Fat 1252

% Daily Value*

Total Fat 142 g218.6%

Saturated Fat 12 g60.1%

Trans Fat 0 g

Cholesterol 316.7 mg105.6%

Sodium 5069.4 mg211.2%

Total Carbohydrates 86 g28.6%

Dietary Fiber 8 g32.2%

Sugars 57.5 g

Protein 98 g196.6%

Vitamin A 97.3% Vitamin C 405.2%

Calcium 56.7% Iron 37.2%

*Based on a 2000 Calorie diet


Crab Salad Hearts Recipe