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  Added: Apr 15, 2010  •  Visited (278)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Seafood Mold
This attractive seafood mold can be served as a pre-dinner first course or as luncheon specialty.

What You Need:
  • 4 envelopes unflavored gelatin
  • 2 cups cold water
  • 2 cups sour cream
  • 2 cups salad dressing, preferably homemade
  • 2 teaspoons dried dill weed
  • 1 teaspoon fennel seed
  • 1 teaspoon or more salt
  • 1/3 cup fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon minced onion
  • teaspoon Tabasco sauce
  • 1 cups finely chopped celery
  • cup finely chopped green pepper
  • cup diced canned pimiento
  • 3 packages (8 to 10 ounces) tiny cooked and deveined shrimp, thawed and drained
  • 1 can (6 ounces) tuna, drained and flaked
  • 1 can (6 ounces) crabmeat, drained and flaked

  • How To Cook:
    1. Sprinkle gelatin over water in a small saucepan.

    2. Put over low heat for about 3 minutes and stir constantly until gelatin dissolves. Remove from heat and cool.

    3. Combine sour cream, salad dressing, seasonings, and chopped vegetables in a large bowl and mix well.

    4. Fold in cooled gelatin and seafood.

    5. Turn into 20 individual molds or an 8-cup ring mold. Refrigerate until firm.

    6. Unmold on small plates or on one large plate over lettuce loaves, if desired.

        You can fill the center of the ring mold with peeled cherry tomatoes previously marinated in an oil-vinegar dressing.
    To Serve: 10 - 12
    This recipe is also available in:
    Cuisine Europe Portugal
    Main Ingredient Shellfish Shrimps
    Main Ingredient Shellfish Crab
    Main Ingredient Fish Tuna
    Dish Appetizers


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