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Crab Salad Hearts

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Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood

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