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CONGEALED SALAD W/ CRABMEAT AND ASPARA




Source of Recipe


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List of Ingredients






1 envelope unflavored gelatin

2 tablespoons water

3 (3-ounce) packages lime-flavored gelatin

1 teaspoon salt

3 cups water

2 (15-ounce) cans cut asparagus, undrained

2 cups mayonnaise

¼ cup vinegar

2 cups (8 ounces) shredded Cheddar cheese

4 to 5 drops hot sauce

1 pound fresh crabmeat, drained and flaked Lettuce

Combine unflavored gelatin and 2 tablespoons water; let stand 5 minutes.

Combine unflavored and flavored gelatin, salt and 3 cups water in a saucepan; bring to a boil. Remove from heat; chill until consistency of unbeaten egg white.

Drain asparagus, reserving juice from 1 can. Combine the reserved juice, mayonnaise, vinegar, cheese, hot sauce and crabmeat. Fold into the chilled gelatin mixture.

Pour half of gelatin mixture into a 13-by-9-by-2-inch dish. Top with the drained asparagus and remaining gelatin mixture. Chill until firm. Cut into squares and serve on a bed of lettuce. Yield: 12 servings.



Recipe