Shelly's Recipe

*CRAB AND SHRIMP MOLD*

Category: Dips - Seafood Cold

1 (7.5-oz) can crabmeat
1 med. onion, finely chopped
1 red bell pepper, finely chopped
3 envelopes unflavored gelatin
3/4 cup water
1 can condensed cream of shrimp soup
1 (8-oz) pkg cream cheese, cut into cubes
2 (2.5 oz) cans shrimp, drained
3 cup cooked long grain white rice
1 cup mayonnaise
1/4 cup lemon juice
2 tbsp Worcestershire sauce
2 tsp Louisiana hot sauce
1 tbsp garlic powder
1 tsp ground black pepper
Crisp salad greens

Drain and discard liquid from crabmeat. Place crabmeat in a small bowl and flake with a fork into small pieces. Remove any pieces of cartilage or shell; set aside.

Peel and quarter onion; place in bowl of a food processor and pulse 4 to 7 times until onion is finely chopped. Remove seeds and membrane from bell pepper and chop in food processor; set aside.

Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.

In a large saucepan, heat undiluted soup over medium heat; add gelatin mixture and stir to dissolve. Add cream cheese and stir until melted. Remove from heat. Add crabmeat, shrimp, chopped onion and bell pepper, rice, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, garlic powder and black pepper. Mix well.

Spray a 6-cup mold lightly with nonstick vegetable spray. Pour gelatin mixture into prepared mold and refrigerate until firm.

To unmold, pull gelatin mixture from edge of mold with moist fingers, or run a small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. Carefully invert mold onto a serving plate lined with crisp salad greens. Shake mold and plate to loosen gelatin. Gently remove mold. Serve with assorted crackers or cayenne toast