The flavors of lemon and dill are pronounced in this mold and fine with the crabmeat. Work quickly when you stir in the gelatin, so that it does not start to gel before it is evenly mixed.
1 package (1 tablespoon) unflavored gelatin
1/4 cup cold water1/2 cup mayonnaise, at room temperature
1/2 cup low-fat sour cream
4 tablespoons lemon juice
1/2 cup finely chopped chives
1/2 teaspoon dried dill weed
2 tablespoons finely chopped parsley
Salt and pepper to taste
1/2 pound cooked crabmeat, picked over for bones and flaked
In a metal measuring cup, soften gelatin in cold water. Place cup in a pan with simmering water and stir until gelatin is dissolved. In a large bowl, toss together the remaining ingredients. Working quickly, stir in the dissolved gelatin and mix until all the ingredients are nicely combined.
Spread mixture into a 4-cup ring mold and refrigerate until firm. Unmold onto a serving platter and decorate with green onion frills, lemon slices sprinkled with chopped parsley and cherry tomatoes. Serve with a bland soda cracker. Serves 8.
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