Molded Seafood Salad

Recipe Ingredients

1		Crabmeat - shredded
1		Salmon or lobster
1		Small shrimp
2		Hard cooked eggs - chopped
1/2 cup	73g / 2.6oz	Stuffed olives - chopped
2 tablespoons	30ml	Capers - don't omit
1 tablespoon	15ml	Parsley - minced
3 tablespoons	45ml	Onion - minced
3 tablespoons	45ml	Celery - minced
1		Knox gelatin
1/4 cup	59ml	Cold water
2 cups	474ml	Mayo
2 cups	474ml	Cooked small pasta - if desired (I don't
		Usually add this)

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can crabmeat -- shredded

1 can salmon or lobster

1 can small shrimp

2 hard cooked eggs -- chopped

1/2 cup stuffed olives -- chopped

2 tablespoons capers -- don't omit

1 tablespoon parsley -- minced

3 tablespoons onion -- minced

3 tablespoons celery -- minced

1 envelope Knox gelatin

1/4 cup cold water

2 cup mayo

2 cups cooked small pasta -- if desired (I don't

usually add this)

Soften gelatin in cold water and melt over hot water.

Add mayo and mix well. Rinse seafood and add all veggies and pasta (if using) and eggs mix add to mayo and mix well.

Pour into greased mold (I use either Pam or mayo) and chill at least 6 hours or overnight.

Overnight is best if pasta is added.

I use a fish-shaped mold and use cucumber slices for fins and a sliced olive for an eye before adding the mixture.

Source:
Choice Cooking, Canadian Diabetes Association 1986

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