Dissolve gelatin in boiling water; stir in lemon juice. Set aside to cool.
Combine crab meat, celery, olives, and pimiento in a large bowl; set aside.
Add mayonnaise, hot sauce, salt, and pepper to dissolved gelatin mixture. Stir well, and fold into crab meat mixture.
Spoon mixture into a lightly oiled 5-cup mold. Refrigerate until firm. Invert onto a lettuce-lined platter. Garnish with shrimp, additional olive slices, and parsley. Serve with crackers.
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