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| | Crabmeat Mold
one 10 3/4 ounce can of cream of shrimp soup, undiluted or one 10 3/4 can of cream of mushroom soup, undiluted
2 packages ( 3ounce size) of cream cheese
1/4 cup of finely chopped onion
1 cup of mayonnaise
2 envelopes of unflavored gelatin
1 cup of cold water
1 can ( about 7 1/2 ounces) crabmeat, drained and flaked
1 cup of finely chopped celery
salad greens
Lemon wedges
Sliced Pitted black olive
Pimiento strips
Assorted crackers
In a medium saucepan, combine soup, cheese and onion. Heat until cheese is melted; stirring. Blend in mayonnaise, remove from heat.
In another saucepan, sprinkle gelatin over water. Over low heat, stir until gelatin dissolves. Stir into soup mixture. Add crabmeat and celery.
Pour mixture into 6 cup mold. Refrigerate 6 hours or until firm.
Unmold on serving plate, garnish with salad greens and lemon wedges. Use olive slices for eyes, pimiento strips for scales. Serve as a spread with crackers. Makes about 4 appetizer servings |
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