This seafood mold salad is perfect for the large fish-shaped mold, but use a regular 6-cup mold if you don’t happen to own a fish mold.
Yield:
6Ingredients
- 1 3 oz. package lemon gelatin
- 1/2 cup hot water
- 1 10.5 oz. can condensed tomato soup
- 8 oz. cream cheese
- 1/2 cup mayonnaise
- 1/2 cup diced celery
- 1 small onion, minced
- 8 ounces tiny peas
- Tobasco and Worcestershire sauce to taste
- 1 1/2 cups canned shrimp or crab
Instructions
Mix gelatin with hot water. Heat soup and add cream cheese. Mash together until well blended. Remove from heat. Add mayonnaise and stir well. Stir in gelatin mixture and all remaining ingredients. Pour into a 6-cup mold greased with mayonnaise. Chill until firm.
Aimee Tucker
Aimee Tucker is Yankee Magazine’s Home Editor and the Senior Digital Editor of NewEngland.com. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
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