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Crab Louis Mold Garni

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Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Water 1 Cup (16 tbs)
  Chili sauce 2⁄3 Cup (10.67 tbs)
  Sparkling rose wine 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs) (Homemade / Unspiced)
  Tomato juice 1⁄2 Cup (8 tbs)
  Instant minced onion 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Crab meat 1 1⁄2 Cup (24 tbs) (Fresh / Frozen)
  Hard boiled eggs 2 , quartered (For Garnish)
  Salad greens 1 Cup (16 tbs)
  Tomatoes 2 , quartered (For Garnish)
Directions

Soften gelatin in 1/2 cup cold water.
Heat 1/2 cup water with chili sauce.
Dissolve gelatin in hot mixture.
Add wine, sour cream, mayonnaise, tomato juice, onion, lemon juice, and salt.
Chill until partially set.
Wedge olives; fold with crab meat into mixture.
Turn into oiled 6-cup mold; chill until firm.
Unmold on salad greens.
Garnish with quartered eggs and tomatoes.
Serve with dressing made of 1 cup mayonnaise and 1/4 cup chili sauce.

Recipe Summary

Difficulty Level: 
Easy
Ingredient: 
Seafood
Interest: 
Party

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4.155
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1897 Calories from Fat 1216

% Daily Value*

Total Fat 137 g211.2%

Saturated Fat 25.1 g125.7%

Trans Fat 0 g

Cholesterol 621.8 mg207.3%

Sodium 3200.9 mg133.4%

Total Carbohydrates 79 g26.3%

Dietary Fiber 5.4 g21.8%

Sugars 42.8 g

Protein 81 g161.5%

Vitamin A 104.2% Vitamin C 135.8%

Calcium 26.9% Iron 24%

*Based on a 2000 Calorie diet

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Crab Louis Mold Garni Recipe