Number of servings :
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet :
2 tablespoons cold water
1 envelope (2 teaspoons) unflavored gelatin
1 ½ cups cooked fresh or canned lump crabmeat
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
8 ounces Neufchâtel cheese
1 cup cooked shrimp, coarsely chopped
½ cup each finely chopped celery and green bell pepper
3 tablespoons chopped fresh dill, or 2 teaspoons dried dillweed
½ cup reduced-calorie mayonnaise
¼ cup reduced-fat sour cream
¼ cup chopped green onions (scallions), with tops
1 tablespoon fresh lemon juice
¼ teaspoon black pepper
Very thin cucumber slices, for garnish
Tiny cherry tomatoes, stemmed, for garnish
- Lightly oil a 1½-quart fish-shaped or other decorative mold. Pour the cold water into a small cup and stir in the gelatin. Set aside. Pick through the crabmeat, rinse, drain, and flake.
- In a large saucepan, heat the soup over low heat. Remove from the heat, add the gelatin mixture, and stir until dissolved.
- Fold in the remaining ingredients except garnishes, and spoon into the mold. Cover with plastic wrap and refrigerate 3 hours, or until set. Unmold onto a platter. Surround with the cucumber slices and cherry tomatoes; garnish the mold in any way you wish. Serve with an assortment of crackers.
Nutritional Information: Calories 115, Saturated Fat 4g, Total Fat 7g, Protein 9g, Carbohydrate 4g, Fiber 0g, Sodium 353 mg, Cholesterol 59mg
Imported on 2011-01-20 20:26:46 — Original ID:3303