COLD CRAB SUPREME

Ingredients:

• 2 tbsp unflavored Knox gelatin
• 1/4 cup water
• 1 1/2 cups Hellmann’s mayonnaise
• 2 cups boned and flaked crabmeat
• 1 cup finely chopped celery
• 1 tbsp chopped parsley
• 1 tbsp chives or green onion tops
• 1/2 tsp tarragon or 2 tsp chopped tarragon
• 1 tsp lemon juice

Instructions:

1. Combine crabmeat, celery, parsley, onion, tarragon, and lemon juice in a bowl.
2. Soften gelatin in cold water, then dissolve by stirring over hot water.
3. Stir the dissolved gelatin into the mayonnaise.
4. Mix the mayonnaise with the crabmeat mixture.
5. Pack into a 1 1/2 quart mold and chill until set (preferably overnight).
6. Serve with crackers.