Crabmeat Mousse

1 packet unflavored gelatin

¼ c. cold water

2 c. (16 oz.) Kraft Miracle Whip

2 c. crabmeat, canned or fresh, not frozen. Remove any cartilage or tendons.

2 hard cooked eggs, chopped into small pieces

½ c. green pimento olives, chopped. Reserve 1 olive for decoration

2 tsp. capers, chopped if large

4 scallions, bulbs only, minced

Curly parsley to decorate the mold

Sliced almonds

Pimentos

Dissolve 1 packet gelatin in ¼ cup cold water in a Pyrex measuring cup.

Set the cup in a small saucepan of water and warm over moderate heat until the gelatin dissolves.

Put the Miracle Whip, gelatin, crabmeat, eggs, olives, scallions and capers in a bowl and stir to incorporate the ingredients.

Lightly oil a 5 cup fish mold with vegetable oil and transfer the mixture to the mold.
Cover with plastic wrap and refrigerate 4-6 hours or overnight.

To unmold and decorate:

Add about an inch of hot water to a large pan or sink.

Set the mold in the water for about a minute. Be careful not to get any water on the filling. Invert the mold on to the serving platter. You may have to use a finger under an edge to release it.

Cut the reserved olive in half for the eyes.

Cut a sliver of pimento to create a smiley mouth or a round one.

Some curly parsley for the eyebrows.

Slivers of pimento vertically on the tail with frills of parsley separating the body from the tail.

Cover the whole body with sliced almonds, overlapped in neat rows.

Serve with toast points or crackers.

The crabmeat mousse will work well with any decorative mold, minus however, the frivolous fun of creating a whimsical fish.