Molded Crab Meat Salad

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Makes 6-8 servings



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.

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