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Crab Meat Mold

Yield 16 servings


  • 1 1/2 envelopes unflavored gelatin
  • 3 tablespoons boiling water
  • 1/4 cup lemon juice
  • 1 1/2 cups fresh crab meat, drained and flaked
  • 1 1/4 cups chopped celery
  • 2 (3-ounce) jars pimiento-stuffed olives, drained and sliced
  • 2 tablespoons chopped pimiento
  • 2 cups mayonnaise
  • 1 to 2 teaspoons hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Leaf lettuce
  • Cooked shrimp
  • Additional sliced pimiento-stuffed olives
  • Fresh parsley sprigs

How to Make It

  1. Dissolve gelatin in boiling water; stir in lemon juice. Set aside to cool.

  2. Combine crab meat, celery, olives, and pimiento in a large bowl; set aside.

  3. Add mayonnaise, hot sauce, salt, and pepper to dissolved gelatin mixture. Stir well, and fold into crab meat mixture.

  4. 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.

Oxmoor House Homestyle Recipes