Crab Salad in Ring Mold

Crab salad in ring garnished with mayonnaise and served in salad greens.
Ingredients
  • 1 pound crab meat
  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  • 1 can (8 ounces) tomato sauce
  • 2 packages (3 ounces each) cream cheese
  • 1 teaspoon grated onion
  • 1/2 cup chopped celery
  • 1/2 cup diced cucumber
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • Salad greens
  • Mayonnaise or salad dressing
Instructions
  1. Remove any shell or cartilage from crab meat, being careful not to break the meat into small pieces.
  2. Soften gelatin in cold water for 5 minutes.
  3. Heat tomato sauce to boiling point; add gelatin and stir until dissolved.
  4. Chill until almost congealed.
  5. Soften cheese at room temperature.
  6. Add onion, celery, cucumber, seasonings and crab meat; fold into gelatin mixture.
  7. Place in a 1-quart ring mold; chill until firm.
  8. Unmold on salad greens; garnish with mayonnaise.
Notes
Serves 6.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish