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  Added: Apr 15, 2010  •  Visited (273)  •  Print version Print this recipe (8)  •  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.

    NOTE:
        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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