Crab Salad Hearts
|Unflavored gelatin||4 Tablespoon|
|White wine||1⁄2 Cup (8 tbs)|
|Tomato juice||1 Quart|
|Dry white wine||1 Cup (16 tbs)|
|Brown sugar||2 Teaspoon|
|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.