- 2 tablespoons [14 g] unflavored gelatin
- 1/4 cup [60 mL] cold water
- 2 [6-ounce / 170-g each] cans crabmeat, drained then flaked
- 1/2 cup [125 mL] tomato juice
- 2 tablespoons [30 mL] mayonnaise
- 2 tablespoons [30 mL] chopped pimientos
- 2 tablespoons [30 mL] lemon juice
- 2 teaspoons [10 mL] freshly chopped chives
- 1 tablespoon [15 mL] freshly chopped parsley
- 1/2 teaspoon [2.5 mL] salt
- Dash of pepper
- 1/2 cup [125 mL] evaporated milk [2% m.s.g.], chilled
- 1 freshly boiled small shrimp, to decorate [optional]
- Parsley sprigs, to decorate [optional]
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- Into a saucepan, sprinkle gelatin over cold water.
- Transfer over low heat; heat, stirring constantly until dissolved.
- Into a bowl, combine crabmeat flakes, tomato juice, mayonnaise, chopped pimientos, lemon juice and chopped chives and parsley.
- Stir in dissolved gelatin; salt and pepper.
- Whip cold evaporated milk until stiff peaks form.
- Fold beaten evaporated milk into crabmeat mixture.
- Turn mixture into a cold 4-cup [1-L] mold.
- Refrigerate until set.
- Unmold onto a serving plate.
- A small shrimp and parsley sprigs add that special touch.
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