Ingredients Jump to Instructions ↓

  1. 2 cans (6 ounces each) crabmeat or 2 cups fresh shelled crabmeat

  2. 1 cup (4 ounces) shredded Colby cheese

  3. 1/2 cup finely chopped celery

  4. 1/4 cup finely chopped onion

  5. 1/4 cup finely chopped red bell pepper

  6. 1/4 cup finely chopped green bell pepper

  7. 1 cup sour cream

  8. 1/2 cup mayonnaise

  9. 1/4 cup chili sauce

  10. 2 tablespoons fresh lemon juice

  11. 3 tablespoons cold water

  12. 1 tablespoon unflavored gelatin

  13. Cucumber slices

  14. Fresh dill sprigs

Instructions Jump to Ingredients ↑

  1. Lightly spray 1-quart fish-shaped or other shaped mold with nonstick cooking spray.

  2. Pick out and discard any shell pieces or cartilage from crabmeat; place in large bowl. Add cheese, celery, onion and bell peppers; toss gently.

  3. Combine sour cream, mayonnaise, chili sauce and lemon juice in small bowl. Pour cold water into small saucepan; stir in gelatin. Cook over low heat, stirring constantly, until thoroughly dissolved. Stir quickly into sour cream mixture.

  4. Fold sour cream mixture into crab mixture; spoon into prepared mold. Cover with plastic wrap; refrigerate 3 hours or until set. Unmold onto serving platter. Garnish with cucumber slices and dill sprigs.


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