Crab Louis Mold Garni
|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|
|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)|
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.