Crab Salad Hearts Recipe
Ingredients
| Unflavored gelatin | 4 Tablespoon | |
| White wine | 1/2 Cup (16 tbs) | |
| Tomato juice | 1 Quart | |
| Dry white wine | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Brown sugar | 2 Teaspoon | |
| Whole Cloves | 4 | |
| 6 thin onion slices | ||
| Bay Leaf | 1 | |
| Lemon juice | 2 Tablespoon | |
| 1 1/2 cups crab meat, boned and flaked | ||
| Celery | 1 Cup (16 tbs), minced | |
| Capers | 2 Tablespoon, chopped | |
| Black olives | 1 /3 Cup (16 tbs), chopped | |
| Mayonnaise | 3/4 Cup (16 tbs) | |
Directions
Soften gelatin in cold white wine.
In a saucepan combine tomato juice, dry white wine, salt, brown sugar, cloves, onion slices and bay leaf.
Bring to a boil and simmer 10 minutes.
Strain and stir in gelatin wine mixture.
Add lemon juice.
Cool until mixture begins to thicken.
Pour into individual heart shaped molds about 1 inch deep.
Chill until firm.
In a bowl combine crab meat, celery, capers, olives and mayonnaise.
Unmold individual hearts on lettuce and spoon out a heaping tablespoon of crab salad on the center of each heart.
Top with chopped parsley.
In a saucepan combine tomato juice, dry white wine, salt, brown sugar, cloves, onion slices and bay leaf.
Bring to a boil and simmer 10 minutes.
Strain and stir in gelatin wine mixture.
Add lemon juice.
Cool until mixture begins to thicken.
Pour into individual heart shaped molds about 1 inch deep.
Chill until firm.
In a bowl combine crab meat, celery, capers, olives and mayonnaise.
Unmold individual hearts on lettuce and spoon out a heaping tablespoon of crab salad on the center of each heart.
Top with chopped parsley.
Chef
