Moulded Crab Cocktail Recipe
Ingredients
| 2 envelopes unflavored gelatin | ||
| Water | ||
| 3/4 cup tomato-based chili sauce | ||
| 2/3 cup dry white wine or chicken broth | ||
| 1/2 cup sour cream or unflavored yogurt | ||
| Instant minced onion | 1 Tablespoon | |
| Dill weed | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| 4 hard-cooked eggs | ||
| 1 1/2 cups cooked or canned drained crab | ||
| Ripe olives | 1 Can (10oz), drained | |
| Lettuce leaves | ||
Directions
Sprinkle gelatin over 1/2 cup water and let stand for 5 minutes to soften.
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.
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.
Chef
