Tomato Crab (Tuna) Mold

With olives and onion juice, because of course.

Here’s a take from the July 24, 1957 edition of the Winnipeg (Manitoba) Free Press:

Tomato Tuna Mold

1 tin tomato soup
6 ounces cream cheese
2 Tablespoons gelatin
1/2 cup cold water
1/4 cup lemon juice
1 cup mayonnaise
1 cup diced celery
1/4 cup diced green pepper
1/4 cup chopped green onions
2 (7 oz.) tins flaked tuna

Heat soup in double boiler. Add cream cheese and beat until smooth. Soften the gelatin in cold water and lemon juice for 5 minutes. Add to soup mixture. Add remaining ingredients. Mold and chill until set. Yield: 12 servings. Serve on crisp greens with cucumber slices and lemon wedges.


From a box sold in East Moline, Illinois.

Tomato Crab (Tuna) Mold

1 Tbsp. unflavored gelatin
1/2 c. cold water
1 can tomato soup
1 Tbsp. lemon juice
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. onion juice
2 (3 oz.) pkg. cream cheese
1/2 c. stuffed olives
1 (10-1/2 oz.) can crab

Soften gelatin in cold water. Heat soup and add gelatin. Add lemon juice, sugar, salt and onion juice. Cool.

Soften cheese. Add soup mixture a little at a time and blend till smooth. Chill till slightly thick.

Fold in olives and crab. Chill in 1 quart mold.

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