Crab mold is a party pick


Audrey R. Patton of Jeannette, Pa., is seeking a crab mold, which "has crab meat, Campbell's tomato soup, Knox gelatin and celery."

Verna Kushel of Baltimore responded with a recipe that she says "my daughter, Barbara Janofsky, served at a party."

Crab Mold

Serves 8 to 10 as an appetizer

1 package unflavored Knox gelatin

8 ounces cream cheese

1 medium onion, finely chopped

1 1/2 cups finely chopped celery

4 ounces to 6 ounces crab meat, picked over

1 cup mayonnaise

1 can tomato soup

Soak gelatin in 1/4 cup water, according to the package directions. Beat cream cheese until fluffy. Add onion, celery, crab meat and mayonnaise. Mix well. Heat undiluted soup to boiling.

Mix together with cream-cheese mixture and gelatin. Oil mold with vegetable oil or nonstick spray. Spoon mixture quickly into mold, cover with plastic wrap and refrigerate until set.

Tester Laura Reiley's comments: "The festive, pale-orange mold can be scooped with small spreaders and spread on crackers, or, alternately, it could be sliced and served as a salad course with crisp greens.

"The crab, onion and celery give the otherwise creamy mold textural interest. I would suggest making this for a party, but be sure to chill it at least three hours to set entirely."

Per serving: 289 calories; 7 grams protein; 26 grams fat; 8 grams saturated fat; 7 grams carbohydrate; 0 grams fiber; 43 milligrams cholesterol; 414 milligrams sodium

Recipe requests

Brenda Gregory of Fayetteville, N.C., is seeking a recipe for "pumpkin pie fudge. I bought some at a craft show, and it was fabulous."

David Donelson of Crystal Lake, Ill., wrote briefly. He says he is searching for a recipe for a Swiss steak that is red and "has a sweet taste to it. Please help."

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