Molded Crab Meat Salad
Recipe Description
Makes 6-8 servingsIngredients
- 3 cups cooked rice, cooled
- 6 to 8 ounces crab meat (remove cartilage)
- 1 1/2 cups finely chopped celery
- 1 cup drained, cooked garden pea|green peas
- 1/4 cup chopped pimientos
- 2 tablespoons minced Onion
- 1 tablespoon lemon juice
- 2 teaspoons worcestershire sauce
- 1 teaspoon seasoned salt
- 1 teaspoon ground black pepper
- 2 envelopes gelatin|unflavored gelatin
- 1 1/2 cups chicken broth, boiling
- 1/2 cup Mayonnaise
- 1/2 cup sour cream
Combine rice, crab meat, celery, Peas, pimientos, Onion, lemon juice, worcestershire sauce, salt and pepper in large bowl. Soften gelatin in 1/4 cup cold water. Dissolve in boiling chicken broth. Cool slightly. Combine with Mayonnaise and sour cream. Add to rice mixture; mix well. Lightly coat 2-quart mold with Mayonnaise. Fill with salad. Refrigerate until firm. Unmold onto chilled serving dish lined with salad greens and garnish with pitted black olives and carrot sticks, if desired.
This article uses material from the "Molded Crab Meat Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
