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Moulded Crab Cocktail Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Tomato based chili sauce||3⁄4 Cup (12 tbs)|
|Dry white wine/Chicken broth||2⁄3 Cup (10.67 tbs)|
|Sour cream/Unflavored yogurt||1⁄2 Cup (8 tbs)|
|Instant minced onion||1 Tablespoon|
|Dill weed||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Hard cooked egg||4|
|Crab||1 1⁄2 Cup (24 tbs) (Cooked / Canned Drained)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 1476 Calories from Fat 516
% Daily Value*
Total Fat 58 g89.7%
Saturated Fat 22.5 g112.5%
Trans Fat 0 g
Cholesterol 1307.4 mg
Sodium 5980.9 mg249.2%
Total Carbohydrates 70 g23.3%
Dietary Fiber 13.8 g55.2%
Sugars 28.2 g
Protein 128 g256.2%
Vitamin A 132.7% Vitamin C 95.3%
Calcium 74.6% Iron 63.8%
*Based on a 2000 Calorie diet
In a pan, heat chili sauce and 3/4 cup water.
Add gelatin mixture and stir until dissolved.
Remove from heat and stir in wine, sour cream, onion, dill, salt, and lemon juice.
Chill until thick and syrupy.
Chop two of the eggs; stir into gelatin mixture with the crab and all but a few olive slices.
Turn mixture into a 6-cup mold, cover, and chill until firm (at least 3 hours).
To serve, unmold on a serving platter; surround with lettuce leaves and garnish with reserved egg and olive slices.
Pass sour cream to spoon over individual servings, if you wish.