Molded Crabmeat Salad
📜 Collection: John B. Collection | ✍️ Attribution: May Cowing | 📂 Category: Salads A classic retro molded salad featuring tender crabmeat, crunchy celery, and a vibrant lemon gelatin base. Perfect for retro gatherings or light summer lunches.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 0 mins | 4 hours | 6 servings |
🔪 Key Equipment
- Mold
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
Salad Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg. | Lemon Jello | gelatin |
| 1 1/2 cups | Boiling Water | |
| 3 T. | Vinegar | |
| 1/2 tsp. | Salt | |
| 2 cups | Crab Meat | shredded |
| 3/4 cup | Celery | chopped |
| 2 T. | Pimento | cut up |
| 1 tsp. | Onion Juice | |
| 1/2 cup | Mayonnaise | added when fairly stiff |
Instructions
Step 1: Base Preparation
- Dissolve 1 pkg. lemon jello in 1 1/2 cups boiling water.
- Add 3 T. vinegar and 1/2 tsp. salt, then let cool until the mixture begins to set.
Step 2: Combining and Molding
- Fold in 2 cups shredded crab meat, 3/4 cup chopped celery, 2 T. cut up pimento, 1 tsp. onion juice, and 1/2 cup mayonnaise when the gelatin is fairly stiff.
- Mold the mixture and chill until completely set and firm to the touch. Serve with dressing.
💡 Make-Ahead & Storage: Prepare up to a day in advance and keep refrigerated in the mold until ready to serve.
Original Recipe Scan
