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.
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