Avocado Crab Mold Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
***Avocado Mixture***
1 cup cold water
3 envelopes unflavored gelatin
3 avocados
1 cup sour cream
1 cup mayonnaise
1 shallot -- minced
1/4 cup lemon juice
1 teaspoon salt
***Crab Mixture***
4 cans (6 1/2 oz. size) crabmeat
1/3 cup roasted red peppers -- chopped
1/2 cup celery -- finely chopped
1/2 cup scallion -- finely chopped
1/2 cup mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper

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Directions:

Pour cold water in small pan, add gelatin and stir. Combine avocados, sour cream, mayonnaise, onion, lemon juice, salt and add to thickened gelatin. Rinse ring mold in cold water: spoon avocado/gelatin mixture into mold. Refrigerate covered for several hours or overnight.

Rinse crabmeat in cold water and remove any cartilage. Add remaining ingredients, blending well. Refrigerate several hours or overnignt.

When ready to serve, unmold avocado mixture and spoon crabmeat salad into center. Decorate with fresh parsley.

Serve with warm or toasted croissants for a wonderful luncheon or any meal.

Per Serving (excluding unknown items): 687 Calories; 54g Fat (66.9% calories from fat); 22g Protein; 38g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 917mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 2 Other Carbohydrates.

This recipe from CDKitchen for Avocado Crab Mold serves/makes 8