| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Appetizer | 1 | Servings | |
INGREDIENTS
| 1 | Envelope plain gelatin | |
| 1/4 | c | Cold water |
| 1 | c | Clam juice; heated to boiling |
| 1 | c | Mayonnaise |
| 2 | tb | Dijon-style mustard |
| 1/2 | ts | Salt |
| 1/2 | ts | Tabasco; (r) pepper sauce |
| 1 | cn | (6-1/2 ounces) white crabmeat; drained |
| 1/2 | c | Pared seeded and chopped cucumber |
| 1/2 | c | Chopped red pepper |
| 1/2 | c | Chopped yellow pepper |
| 1/2 | c | Chopped scallions |
| 3/4 | c | Heavy cream; whipped |
INSTRUCTIONS
In medium bowl mix gelatin with water; let stand 1 minute. Pour boiling clam juice over gelatin and stir until completely dissolved. In small bowl mix mayonnaise, mustard, salt and TABASCO(r) sauce; stir into gelatin mixture. Chill until the consistency of unbeaten egg whites. Stir in crab meat, cucumber, red and yellow peppers and scallions. Fold in whipped cream. Turn mixture into a lightly oiled 4-cup mold. Chill until firm, at least 4 hours. Flavors will blend if refrigerated overnight. Unmold and serve with crackers. Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #935 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997
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