Crab Meat Salad Recipe
Crab Meat Salad is something really worth making, trust me on that. If there is one Canadian dish that is unanimously regarded as the best in flavor, it is this Crab Meat Salad. A good way to use up Seafood is to make some delicious Crab Meat Salad. A yummy Side Dish dish that I recommend to my friends is this recipe of Crab Meat Salad. Stop looking and try this Crab Meat Salad recipe immediately.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Cooked Pineapple Salad Dressing
2 cups boiling water
2 pkgs. (3 oz. each) lemon flavored gelatin
1/2 teaspoon salt
1 cup cold water
3 tablespoons cider vinegar
1/4 cup large curd creamed cottage cheese, sieved
1/2 cup coarsely chopped salted almonds
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon grated onion
2 teaspoons chopped pimiento
3/4 lb. fresh crab meat, separated in pieces (bony tissue removed)
1/2 cup chilled heavy cream, whipped
Fresh pineapple, thinly sliced pieces
Directions
Prepare salad dressing; chill thoroughly Pour boiling water over gelatin and salt in a bowl; stir until gelatin is dissolved.
Blend in the cold water and vinegar.
Chill until mixture is slightly thickened.
Thoroughly mix cottage cheese, almonds, celery, green pepper, onion, and pimiento with 1/2 cup of the salad dressing.
Gently blend in crab meat: Stir the crab meat mixture into slightly thickened gelatin.
Turn into a 2-quart fancy mold and chill until firm.
Fold the whipped cream into the remaining salad dressing.
Chill until ready to serve.
Unmold salad onto chilled serving plate and surround mold with the chilled sliced pineapple.
Serve with the salad dressing.
Blend in the cold water and vinegar.
Chill until mixture is slightly thickened.
Thoroughly mix cottage cheese, almonds, celery, green pepper, onion, and pimiento with 1/2 cup of the salad dressing.
Gently blend in crab meat: Stir the crab meat mixture into slightly thickened gelatin.
Turn into a 2-quart fancy mold and chill until firm.
Fold the whipped cream into the remaining salad dressing.
Chill until ready to serve.
Unmold salad onto chilled serving plate and surround mold with the chilled sliced pineapple.
Serve with the salad dressing.
