Crab Mandarin Orange Salad Recipe
For those who love the flavor of mandarin oranges, this Crab Mandarin Orange Salad will sure be a favorite. The recipe don’t involve complex procedures, however be advised to reserve some mandarin orange section for garnishing. Why don’t you give this Crab Mandarin Orange Salad a try?!
Ingredients
| 2 envelopes unfavored gelatin | ||
| Cold water | 1/2 Cup (16 tbs) | |
| 2 11 oz. cans Mandarin orange sections | ||
| Salt | 1/2 Teaspoon | |
| Vinegar | 2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| 2 6 1/2 oz. cans crab meat | ||
| Celery | 1 Cup (16 tbs), diced | |
| Onion | 1 Small, minced | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Dash of cayenne | ||
| Dash of paprika | ||
Directions
Soften gelatin in water for 5 minutes.
Strain syrup from Mandarin oranges.
Heat syrup to boiling; pour over soft gelatin.
Stir until dissolved.
Add salt, vinegar and lemon juice.
Cool until thick and syrupy.
Drain, flake and remove bones from crab meat.
Mix with celery, onion and all but 1/3 cup Mandarin orange sections.
Mix in mayonnaise.
Stir in gelatin mixture; add cayenne and paprika.
Pour into mold or individual molds.
Garnish with remaining Mandarin orange sections.
Strain syrup from Mandarin oranges.
Heat syrup to boiling; pour over soft gelatin.
Stir until dissolved.
Add salt, vinegar and lemon juice.
Cool until thick and syrupy.
Drain, flake and remove bones from crab meat.
Mix with celery, onion and all but 1/3 cup Mandarin orange sections.
Mix in mayonnaise.
Stir in gelatin mixture; add cayenne and paprika.
Pour into mold or individual molds.
Garnish with remaining Mandarin orange sections.
Chef
