Molded Crabmeat Salad
📜 Collection: John B. Collection | ✍️ Attribution: May Cowing | 📂 Category: Salads A classic mid-century molded salad featuring flaked crabmeat suspended in a tangy lemon gelatin base. This refreshing dish is accented with crisp celery and pimento for a perfect texture contrast.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 mins | 4 hours | 6 servings |
🔪 Key Equipment
- Mixing bowl
- Mold
- Whisk
Ingredients
Salad Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg | Lemon Jello | standard size |
| 1 1/2 cups | Boiling Water | hot |
| 3 tbsp | Vinegar | white or cider |
| 1/2 tsp | Salt | fine |
| 2 cups | Crabmeat | shredded |
| 3/4 cup | Celery | chopped |
| 2 tbsp | Pimento | cut up |
| 1 tsp | Onion Juice | freshly squeezed |
| 1/2 cup | Mayonnaise | added when mixture is fairly stiff |
Instructions
Preparation
- Dissolve 1 pkg lemon jello in 1 1/2 cups boiling water.
- Stir in 3 tbsp vinegar and 1/2 tsp salt.
- Allow the mixture to cool until it begins to thicken.
- Fold in 2 cups shredded crabmeat, 3/4 cup chopped celery, 2 tbsp cut up pimento, 1 tsp onion juice, and 1/2 cup mayonnaise once the mixture is fairly stiff.
- Pour into a mold and refrigerate until completely set and firm to the touch before serving with your favorite dressing.
💡 Make-Ahead & Storage: This salad must be made at least 4 hours in advance to allow the gelatin to set properly. It can be kept refrigerated for up to 2 days.
Original Recipe Scan
