Crabmeat Salad Recipe

Summary

Preparation Time15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Unflavored gelatin2 Tablespoon (2 envelopes)
 Cold water1 Cup (16 tbs)
 Salt1⁄2 Teaspoon
 Hot pepper sauce To Taste
 Fresh lemon juice1⁄4 Cup (4 tbs)
 Mayonnaise2 Cup (32 tbs)
 Instant minced onion2 Teaspoon
 Chopped celery1 Cup (16 tbs)
 Canned crabmeat/2 packages, 6 ounces each frozen crabmeat, thawed13 Ounce (2 cans, 6 1/2 ounces each)
 Salad greens1 Cup (16 tbs)
 Pimiento strips1 Tablespoon
 Crabmeat1 Tablespoon (for garnish)
 Pimiento stuffed olives1

Nutrition Facts

Serving size

Calories 605 Calories from Fat 532

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 5.3 g26.3%

Trans Fat 0 g

Cholesterol 109 mg

Sodium 927.5 mg38.6%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.5 g2%

Sugars 0.9 g

Protein 14 g27.4%

Vitamin A 5.6% Vitamin C 16.6%

Calcium 1.7% Iron 1%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a pan add water soften gelatin and heat gently, stirring, until gelatin is dissolved.
2. Beat adding seasonings, lemon juice, mayonnaise and onion with rotary beater until blended.
3. Chill until slightly thickened and fold in celery and flaked crabmeat.
4. Into 5-cup fish mold or other mold pour and chill until firm.
5. Unmold on greens, garnish with pimiento and crabmeat and serve.

SERVING
6. Place an olive slice in eye position if fish mold is used.
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