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Crab Louis Mold Garni

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  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)

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.

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