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Chilled Seafood Mold

southern.chef's picture
  Water 1 1⁄2 Cup (24 tbs)
  Shrimp 1⁄2 Pound
  Mayonnaise 1 Cup (16 tbs)
  Flaked crabmeat 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Grated carrot 1⁄2 Cup (8 tbs)
  Diced onion 2 Tablespoon
  Prepared horseradish 2 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Unflavored gelatin 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)

Bring 1 1/2 cups water to a boil in a saucepan, add shrimp, and cook 3 to 5 minutes.
Drain well, rinse with cold water.
Peel, devein, and chop shrimp.
Combine shrimp, mayonnaise, crabmeat, celery, carrot, onion, horseradish, lemon juice, salt, and pepper, mix well, and set aside.
Combine gelatin and 1/4 cup water in a saucepan, let stand 5 minutes.
Place saucepan over low heat, stirring until gelatin dissolves.
Pour gelatin mixture into shrimp mixture, stir well.
Pour mixture into a greased 3-cup mold.
Chill until firm.
Unmold and garnish with pimiento, lemon slices, carrot curls, and parsley, if desired.

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