Name: Mt. Fuji King Crab Salad
Ingredients: 21 oz crabmeat; 2 packages lime flavor gelatin dessert; 2 tsp salt; 2 cups boiling water; 2 tbsp cider vinegar; 2 tsp onion juice; 1 tsp Worcestershire sauce; 2 cups sour cream; 1 cup finely chopped, drained unpeeled cucumber; Few drops green food coloring; 3 oz cream cheese; 2 tbsp cream; Chicory, watercress or parsley

AuthorRetroRuth

From "Mealtime Magic" with Fancy Japanese King Crab Meat, 1950

Tested Recipe!

[cooked-sharing]

21 oz crabmeat

2 packages lime flavor gelatin dessert

2 tsp salt

2 cups boiling water

2 tbsp cider vinegar

2 tsp onion juice

1 tsp Worcestershire sauce

2 cups sour cream

1 cup finely chopped, drained unpeeled cucumber

Few drops green food coloring

3 oz cream cheese

2 tbsp cream

Chicory, watercress or parsley

Flake crab or krab, saving sections for garnish.

Dissolve lime gelatin and salt in boiling water. Stir until dissolved. Add vinegar, onion juice, Worchestershire sauce. Chill slightly until thickened.

Fold in sour cream. Blend well. Fold in cucumber and crab (or krab).

Add enough green coloring to give a medium green ton to the mixture.

For mold, use lightly oiled 6-cup capacity funnel, available in hardware stores. Plug the hole at base with foil, pour in a little gelatin and chill to keep remaining gelatin from leaking out. Stand filled funnel upright in a large measuring cup. Chill until firm.

Unmold, mash cream cheese, stirring in cream. Beat until soft and fluffy. Frost top of the mountain to look like snow. Garnish around the mold with greens and remaining crab chunks.

CategoryGelatin, Main Dish, Salad, Seafood

Ingredients