Crab Meat Salad Recipe

• 2 Cups-Boiling Water
• 2 Packages-Lemon-Flavored Gelatin (3 ounce's)
• 1/2 Teaspoon-Salt
• 1 Cup-Cold Water
• 3 Tablespoons-Cider Vinegar
• 1/4 Cup-Large Curd Cottage Cheese-sieved
• 1/2 Cup-Almonds-chopped
• 1/2 Cup-Celery-chopped
• 1/4 Cup-Green Bell Pepper
• 1 Tablespoon-Onion-chopped finely
• 1 Tablespoon-Pimiento-chopped
• 1 Pound Crab Meat (3 cans)-boney tissue removed
• 1/2 Cup-Heavy Whipped Cream
• Fresh Pineapple Slices

First, make the dressing (below) for this crab meat salad recipe and chill.

Then, pour the boiling water over the gelatin and salt in a bowl; stir till gelatin is dissolved.
Blend in the cold water and vinegar and chill until the mixture is slightly thickened.
Mix the cottage cheese, almonds celery, green pepper, onion, and pimiento with 1/2 cup of the salad dressing.
Blend in the crab meat and add the gelatin mixture and blend well.
Turn into a 2 Quart mold and chill until firm.
Fold the whipped cream into remaining dressing ingredients and chill.
Unmold the crab meat salad onto a chilled plate.
Serve with the pineapple salad dressing.
Serves about 8.

Dressing Ingredients:

• 1/2 Cup-Butter or Margarine
• 2 Tablespoons-Flour
• 2 Tablespoons-Sugar
• Pinch-Salt
• 1 Cup-Unsweeteded Pineapple Juice
• 1-Egg-beaten
• 2 Tablespoons-Lemon Juice

Melt butter in heavy sauce pan.
Blend in flour, sugar and salt on medium and cook just until it bubbles.
Add the pineapple juice and stir constantly to boiling.
Add the beaten egg, stir constantly for 3 minutes, stir in lemon juice.
Remove from heat and let cool.
Store this dressing in a jar in the refrigerator. Makes about 1 1/2 cups.

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