Shrimp Mold

INGREDIENTS:

1 can (7 1/2 ounces/225 g) crab meat
3 envelopes unflavored gelatin
3/4 cup (175 ml) water
1 can (10 3/4 ounces/307 g) cream of shrimp soup
1 package (8 ounces/225 g) cream cheese, cut into cubes
2 cans (2 1/2 ounces/75 g each) shrimp, drained
3 cups (750 ml) cooked Riceland Rice
1 medium onion, chopped
1 red bell pepper chopped
1 cup (250 ml) mayonnaise
1/4 cup cup (60 ml) lemon juice
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) black pepper
Crisp salad greens
Crackers for serving
Lemon and lime slices and fresh mint sprig for garnish

PROCEDURES:

1. Drain and discard liquid from crab meat. Place crab meat in small bowl; flak with fork into small pieces. Remove any bits of shell or cartilage. Set aside.

2. To often gelatin, sprinkle gelatin over water in small bowl. Let stand 1 minute.

3. Heat soup over medium heat in large saucepan; add gelatin mixture and stir to dissolve.

4. Add cream cheese and stir util melted. removed from heat.

5. Add crab meat, shrimp, rice, onion, bell pepper, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and black pepper; mix well.

6. Lightly spray 6-cup (1.5 L) mold with nonstick vegetable cooking spray. Pour gelatin mixture into prepared mold and refrigerate until firm.

7. To unmold, pull gelatin mixture from edge of mold with moist fingers, or run small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. (Mold can also be dipped just to the rim in warm water for 10 seconds.) Carefully invert mold onto green-lined plate. Shake mold and plate to choose gelatin. Gently remove mold. Serve with favorite crackers. Garnish if desired.

~ Makes 1 mold