Monday, November 30, 2009

Crab Mold with Chili Sauce

Our family has been making this dish for Thanksgiving since I was a child, but I have never seen it served anywhere else. I believe the recipe originally came from my paternal grandmother. We traditionally served it as a side dish along with all the turkey trimmings, but now we usually have it as an appetizer before the main meal, served with crackers. Tip: Leftover chili sauce is also great on an iceberg salad with green onions, hardboiled egg and a white vinaigrette dressing. Note: Requires overnight refrigeration so make ahead!

Chilled Crab Mold with Chili Sauce
1/2 lb. (250g) white crab, chopped
6oz (185g) cream cheese
1 c. mayonnaise
1 c. celery chopped fine
1 T. gelatin (gelatine)
1 can cream of mushroom soup, warmed
Salt to taste

Sauce: Mix Heinz chili sauce*, mayonnaise and horseradish to your taste. Sauce should be deep pink and tangy. *In UK, you can try to substitute Hot Tomato Ketchup or regular Ketchup with a small spoonful of Easy Chili. Heinz Chili Sauce is available at Partridge's in London.

Instructions: Dissolve gelatin in 3 Tbsp cold water. Add to warm soup. Beat cream cheese and mayo together and combine with soup mix. Fold in crab and celery. Pour into a mold (or small glass bowl) sprayed with Pam or other butter spray. Refrigerate overnight. When ready to serve, submerge mold in warm water for 1-2 minutes to loosed, being careful not to let the water seep into the crab, then turn out onto a serving platter. Serve chilled with chili sauce and crackers.

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