1 lb. crabmeat, fresh or canned
2 env. unflavored gelatin
1 pt. mayonnaise
1 c. stuffed green olives, chopped
1 c. celery, chopped
1/4 tbsp. capers
1/2 c. green onions, chopped
Lemon juice, pepper, Tabasco sauce & red pepper to taste

Mix all ingredients. Soak gelatin in 1/2 cup warm to very warm water. Add gelatin last. Pour into slightly oiled mold. (Pam, or other cooking spray.) Chill 3 hours. Serve on lettuce bed with assorted crackers as hors d'oeuvres or appetizers. Serves 12.

Vaughn Meadows Garden Club