Molded Crab Meat Salad

Molded Crab Meat Salad Recipe - USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Molded Crab Meat Salad is a classic dish that combines the flavors of crab meat, rice, and vegetables in a gelatin-based salad. This dish is perfect for a light and refreshing meal or as a side dish for a special occasion.

History

The Molded Crab Meat Salad recipe has been around for decades and is a popular choice for potlucks, picnics, and family gatherings. It is a versatile dish that can be customized with different ingredients to suit your taste preferences.

Ingredients

3 cups cooked rice, cooled
6 to 8 oz (227 g) crab meat (remove cartilage)
1.5 cups finely chopped celery
1 cup drained, cooked green peas
0.25 cup chopped pimientos
2 tbsp minced onion
1 tbsp lemon juice
2 tsp worcestershire sauce
1 tsp seasoned salt
1 tsp ground black pepper
2 envelopes unflavored gelatin
1.5 cups boiling chicken broth
0.5 cup mayonnaise
0.5 cup sour cream

How to prepare

Combine rice, crab meat, celery, peas, pimientos, onion, lemon juice, Worcestershire sauce, salt, and pepper in a large bowl. Soften gelatin in 0.25 cup of cold water. Dissolve it in boiling chicken broth. Cool it slightly. Combine it with mayonnaise and sour cream. Add this mixture to the rice mixture and mix well. Lightly coat a 2 qt (1.89 liter) mold with mayonnaise. Fill the mold with the salad. Refrigerate it until firm. Unmold it onto a chilled serving dish lined with salad greens and garnish with pitted black olives and carrot sticks, if desired.

Variations

Add diced bell peppers or cucumbers for extra crunch and flavor.
Substitute shrimp or lobster meat for the crab meat for a different twist on the recipe.
Add a dash of hot sauce or cayenne pepper for a spicy kick.

Cooking Tips & Tricks

Make sure to cool the cooked rice before adding it to the salad mixture to prevent it from becoming mushy.

- Use fresh crab meat for the best flavor, but canned crab meat can also be used as a convenient alternative.

- Be sure to dissolve the gelatin in hot chicken broth before adding it to the salad mixture to ensure that it sets properly.

Serving Suggestions

Molded Crab Meat Salad can be served as a main dish with a side of crusty bread or as a side dish with grilled seafood or chicken.

Cooking Techniques

Be sure to mix the salad ingredients gently to avoid breaking up the crab meat.

- Refrigerate the salad for at least 4 hours to allow the gelatin to set properly.

Ingredient Substitutions

Use brown rice or quinoa instead of white rice for a healthier option.

- Substitute Greek yogurt for the sour cream for a lighter version of the salad.

Make Ahead Tips

Molded Crab Meat Salad can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the Molded Crab Meat Salad with fresh herbs, lemon wedges, or cherry tomatoes for a colorful presentation.

Pairing Recommendations

Serve Molded Crab Meat Salad with a crisp white wine or a light beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Molded Crab Meat Salad in an airtight container in the refrigerator for up to 3 days. Do not freeze the salad as the texture may become watery when thawed.

Nutrition Information

Calories per serving

Each serving of Molded Crab Meat Salad contains approximately 250 calories.

Carbohydrates

Each serving of Molded Crab Meat Salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of Molded Crab Meat Salad contains approximately 15 grams of fats.

Proteins

Each serving of Molded Crab Meat Salad contains approximately 10 grams of proteins.

Vitamins and minerals

Molded Crab Meat Salad is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (crab meat) and mayonnaise, which may be allergens for some individuals.

Summary

Molded Crab Meat Salad is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Molded Crab Meat Salad is a delicious and versatile dish that is perfect for any occasion. With its combination of flavors and textures, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a sunny summer day, and I had decided to attend a cooking class at the local community center. I have always enjoyed learning new recipes and techniques, so I was eager to see what new culinary delights awaited me.

As I settled into my seat and the class began, the instructor introduced herself as Chef Marie. She was a petite woman with a big smile and a wealth of knowledge about all things food-related. I knew right away that I was going to enjoy her class.

The first recipe she taught us that day was for Molded Crab Meat Salad. I had never heard of such a dish before, but as Chef Marie began to explain the ingredients and process, I was instantly intrigued. The combination of fresh crab meat, vegetables, and savory seasonings sounded like a delicious and refreshing dish for a summer meal.

Chef Marie guided us through each step of the recipe, from preparing the crab meat to molding the salad into a beautiful shape. She emphasized the importance of using fresh ingredients and taking our time to ensure the flavors were well-balanced.

As I followed along with the class, I found myself completely absorbed in the process. I loved the feeling of creating something delicious from scratch, and I was eager to see the final result.

Finally, after all the ingredients had been mixed together and the salad had been molded into a beautiful shape, Chef Marie presented us with the finished dish. It was a work of art, with vibrant colors and a tantalizing aroma that made my mouth water.

As I took my first bite of the Molded Crab Meat Salad, I was transported to a culinary paradise. The flavors were perfectly balanced, with the sweetness of the crab meat complemented by the crunch of the vegetables and the tang of the dressing. It was a dish that was both light and satisfying, a perfect summer meal.

I knew then that I had discovered a new favorite recipe, one that I would cherish and make for years to come. I thanked Chef Marie for introducing me to such a delicious dish and left the class feeling inspired and eager to experiment with new recipes in my own kitchen.

Over the years, I have made the Molded Crab Meat Salad countless times, adapting it to suit my own tastes and preferences. I have shared the recipe with friends and family, who have all raved about its delicious flavors and beautiful presentation.

Each time I make the Molded Crab Meat Salad, I am reminded of that sunny summer day when I first discovered the recipe. It has become a beloved part of my culinary repertoire, a dish that never fails to impress and delight all who taste it.

As I sit down to enjoy a fresh serving of Molded Crab Meat Salad, I can't help but feel grateful for the wonderful journey that led me to this delicious recipe. It is a reminder of the joy and satisfaction that cooking can bring, and I look forward to many more culinary adventures in the years to come.