6 servings
| 1 | pound crab meat |
| 1 | cup water |
| 1 | teaspoon salt |
| 1 | envelope unflavored gelatin |
| 1 | cup mayonnaise |
| 1/4 | cup green onion, finely minced |
| 1 | teaspoon dry mustard, hot |
| 4 | each lettuce leaves |
Remove shells and cartilage from crab meat. In small
saucepan, combine water and salt. Soften gelatin in cold salted water 4 minutes. Stir over
low heat 1 to 2 minutes to dissolve. Cool slightly. Separate crab meat into two equal
portions. In food processor or blender, puree one of the crab portions with mayonnaise,
green onions and mustard. Add gelatin mixture. Process 2 seconds more, or until combined.
Gently fold in remaining crab meat. Pour into well-greased 1-quart mold or terrene. Chill
until firm, 3 hours or overnight. Unmold onto lettuce
Nutrition Facts
Amount Per Serving: Calories 338 - Calories from Fat 274
Percent Total Calories From: Fat 81%, Protein 17%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 5g,
Cholesterol 58mg, Sodium 832mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g,
Protein 15g, Vitamin A 264 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
Prep: 0:20 Cook: 0:00 Stand: 3:00 Total: 3:20
