Seafood Mold

 My friend brought a molded appetizer to work last week.  We were having one of our "eating days".  I work with a fabulous group of ladies who are dedicated to their work, centered around family, and are all great cooks!  Going to work each day is a pleasure when one can be with a group of ladies such as this.  Next to working together, we like cooking and/or eating together.  We can come up with great ideas for celebrating birthdays, cold days, hot days, and just because days!

The molded seafood appetizer appealed to me because I was in need of an appetizer for Mother's Day and it was different.  I needed to break out of my "mold"! 

What do we know about a molded salad?  Molded fruited/jello salads were first popular in the 1920's.  They were very popular in 1950's and they appear again in the 60's and 70's.  In the 60's and 70's they take a on a different look.  According to The Food Timeline Cocktail Buffets featured a Sardine Mold.  Please do not serve me that!  I would much prefer the Lobster Mold!

My friend's appetizer was really tasty and disappeared quickly.  There was one ingredient, though, that made me take pause....soup, yep, Cream of Mushroom Soup.  Hmmm....  I needed something different, I knew it was good, so I decided to make it and take my friend's advice.  She said she preferred to use Cream of Celery Soup.  That has a nice flavor and I thought it would go great.

She also shared that she has made it with shrimp, crab, or imitation crab.  She said that the flavor is milder with the imitation crab so I used that.

The family loved it!  I will definitely make this again.  Thank you, friend, for sharing.



6 oz cream cheese
1 can Cream of Mushroom Soup
1 Tbsp Knox gelatin
3 Tbsp water
1 cup mayonnaise
1 cup celery, finely chopped
2 green onions, chopped
Crab or shrimp
1 Tbsp Worcestershire Sauce
Crackers

Heat soup and cream cheese until stir until smooth.  Dissolve gelatin in water.  Add to soup mixture.  Set aside to cool.

When cool, add all other ingredients (except the crackers!).  Stir well.  Pour into a greased mold.  Chill overnight.


Many of you will recognize that I used a Tuperware mold that I found hiding in the back of a cupboard.  It hadn't been used in a very long time.  It was fun to try something different and give myself a reason to not toss out items that I haven't been using.