Tuesday, July 05, 2016

Crab salad

More from my mother's Dorothy Sargent Boudreau's unpublished recipe book called Stove Stories. This is a hot weather meal.

I've  Dobie, my friend gave me this recipe It was a prime favorite of mine. Suffice to say then that she served this salad on the crispiest lettuce, garnished with black and green olives.

Serve piping, hot buttery rolls for a delicious summer luncheon.

Peppermint stick ice cream drizzled with chocolate sauce and accompanied by tiny sugar wafers climaxed Dodie's golf luncheon menu winner.
  • 1 can tomato soup
  • 3 small packages of cream cheese
  • 1 envelope plain gelatin
  • 1 can crab meat
  • 1 cup celery
  • 1/3 cup green pepper
  • 1/3 cup onion
  • 1 cup mayonnaise (use the best here)
Dice all raw vegetables finely.

Heat soup with gelatin, which should be completely dissolved.

Add cream cheese, which you've had a room temperature to soften.

Mix well and add remaining ingredients.

Makes eight individual salads or you the salad may be put in a lightly oiled square pan and cut into eights.

Serve with a pretty sauce dish and additional mayonnaise thinned with light cream and garnished with chopped parsley or chives.

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