Krab Mold
contributed by Bryce Westervelt, Selden, NY
So it's four days til payday, and Dr. Husband hasn't given me my grocery budget, and I had a hankering for a bagel with lox, but couldn't afford lox, so I got imitation crab meat (henceforth known as "krab") thinking that any old fishy thing plopped on top of cream cheese would suffice.
I was wrong, in case you were wondering.
No sooner had I bemoaned my fate on Facebook (oh, hey, did you know the Kitschen has a Facebook page? Like us!) than loyal reader Bryce sent me a recipe to use up the rest of my krab meat.
Oh, hey, and you still have time to contribute to Bryce's kickstarter!
This isn't technically a retro recipe, as krab meat was first introduced in Japan in 1973. As you probably already know, Alaskan pollock is commonly the main ingredient of krab, often mixed with egg white or other binding ingredient, such as the enzyme transglutaminase. Crab flavoring is added (either artificial or crab-derived), and a layer of red food coloring is applied to the outside.
So, here's the recipe:
8 ozs imitation crabmeat (finely chopped)
3/4 cup green onion (finely chopped)
1 cup mayonnaise
11/2 tbsps worcestershire sauce
1 tsp garlic powder
3 tbsps cold water
11/2 tbsp unflavored gelatin (1 envelope)
10 3/4 ozs cream of mushroom soup (1 can)
8 ozs cream cheese
Mix first five ingredients together. Heat soup and cream cheese together until cheese is melted. Remove from heat, let stand 5 minutes. Stir into crab mixture. Dissolve gelatin in water*; stir into mixture. Pour into mold. Chill at least 4 or 5 hours.
*It doesn't say so here, but you'll have to heat the gelatin mixture to dissolve the granules before adding it to the mixture. It's science, you know!
Not that this was terribly hard to put together, but for the same amount of trouble you could dump everything (minus the mayonnaise - in fact, I'm not even sure why the mayonnaise is here in the first place) into a crock pot, turn it on low, and be done with it. Serve it with crackers as a hot dip. Not that the resulting cold mold isn't delicious, as you'll see below, but - I mean, hot cream cheese with meat. What could be more wholesome or natural?
Let's see what Dr. Husband thought:
Our Rating: One Screaming Husband!
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)
contributed by Bryce Westervelt, Selden, NY
I was wrong, in case you were wondering.
No sooner had I bemoaned my fate on Facebook (oh, hey, did you know the Kitschen has a Facebook page? Like us!) than loyal reader Bryce sent me a recipe to use up the rest of my krab meat.
Oh, hey, and you still have time to contribute to Bryce's kickstarter!
This isn't technically a retro recipe, as krab meat was first introduced in Japan in 1973. As you probably already know, Alaskan pollock is commonly the main ingredient of krab, often mixed with egg white or other binding ingredient, such as the enzyme transglutaminase. Crab flavoring is added (either artificial or crab-derived), and a layer of red food coloring is applied to the outside.
So, here's the recipe:
8 ozs imitation crabmeat (finely chopped)
3/4 cup green onion (finely chopped)
1 cup mayonnaise
11/2 tbsps worcestershire sauce
1 tsp garlic powder
3 tbsps cold water
11/2 tbsp unflavored gelatin (1 envelope)
10 3/4 ozs cream of mushroom soup (1 can)
8 ozs cream cheese
Mix first five ingredients together. Heat soup and cream cheese together until cheese is melted. Remove from heat, let stand 5 minutes. Stir into crab mixture. Dissolve gelatin in water*; stir into mixture. Pour into mold. Chill at least 4 or 5 hours.
*It doesn't say so here, but you'll have to heat the gelatin mixture to dissolve the granules before adding it to the mixture. It's science, you know!
Not that this was terribly hard to put together, but for the same amount of trouble you could dump everything (minus the mayonnaise - in fact, I'm not even sure why the mayonnaise is here in the first place) into a crock pot, turn it on low, and be done with it. Serve it with crackers as a hot dip. Not that the resulting cold mold isn't delicious, as you'll see below, but - I mean, hot cream cheese with meat. What could be more wholesome or natural?
Let's see what Dr. Husband thought:
(all dishes are rated from one to five Screaming Husbands. One Screaming Husband equals a happy home where all problems are solved during cocktail hour. Five Screaming Husbands signals the beginning of divorce proceedings.)
Thanks so much for the shout out about my Kickstarter project. I'm so happy that Dr. Husband actually liked the dish... I was a little worried.
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