Crab Louis Mold Garni Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Water | 1 Cup (16 tbs) | |
| Chili Sauce | 2/3 Cup (16 tbs) | |
| 1/2 cup sparkling rose wine | ||
| Sour cream | 1/2 Cup (16 tbs) | |
| 1/2 cup homemade or unspiced mayonnaise | ||
| Tomato juice | 1/2 Cup (16 tbs) | |
| Instant minced onion | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| Crab meat | 1 1/2 Cup (16 tbs), frozen | |
| Hard boiled eggs, quartered | ||
| Tomatoes, quartered | ||
Directions
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.
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.
Chef
