Retro Monterey Soufflé Salad

Today is National Retro Day. What does that mean exactly? Hermelinda Aguilar, Robert Duran and Tina Duran founded National Retro Day as a day set aside to look back on how life was before social media, the internet and the Smartphone ruled our lives. The point of today is to pick a time before the disconnect, a time when people talked face to face rather than text to text, when families gathered around the dinner table and children were entertained with games that did not require an internet connection. Celebrate the activities of that time. Turn off the electronic if you can.

In the days before all the social hype, we somehow managed to focus on one another as individuals. We created memories to savor rather than events for the whole globe to see. Whatever Retro means to you, today is the day to indulge in bygone times.

To honor Retro Day, I’ve picked a recipe that was first introduced the year I was born. It was originally made with tuna fish. I have taken some liberty in that mine is made with crab and shrimp. It’s just a bit more delicate than the original, while keeping with that same Jell-O Mold spirit.

Retro Monterey Soufflé Salad
1 package Lemon-Flavored Gelatin (Jell-O)
1 cup Hot Water
1/2 cup Cold Water
1/2 cup Mayonnaise (Hellmann’s or Best Foods)
1/4 teaspoon Salt
7 oz Crab Meat, flaked
3 1/2 oz Small Cooked Shrimp
3/4 cup Celery, chopped
1/4 cup Green Pimento Olives
2 tablespoons Pimento, chopped
1/2 teaspoon Onion, grated
Tender Salad Green Leaves for garnish

In a large bowl, dissolve gelatin in hot water. Add cold water, lemon juice, real mayonnaise and 1/4 teaspoons of salt.

Pour the gelatin into refrigerator-freezing tray. Quickly chill in the freezing unit for 15 to 20 minutes or until firm about 1-inch from the edge, while still soft in the center.

Note: This I had to look up – a refrigerator-freezing tray is any deep tray that is safe to go into the freezer, such as the tray that the ice maker dumps ice into or something similar. In a pinch you could use ice cube trays, but it might freeze too quickly. 

While the gelatin sets, break crab meat into flakes. Set aside. Rinse and drain small cocktail shrimp. Set aside.

Chop celery, drain olives, chop Pimentos and grate onion. Set aside.

When the gelatin is ready, turn the mixture into a bowl and whip with a rotary beater until fluffy. Fold in crab, shrimp, chopped celery, green olives, chopped Pimentos and grated onion.

Pour mixture into a 1-quart Jell-O mold. Chill until firm in the refrigerator (do not place in freezing unit), for about 60 minutes.

Unmold, garnish with salad greens. If desired, serve with additional mayonnaise.

Note: The original recipe called for 1 1/2 cans of Star Kist Tuna rather than the crab and shrimp mixture.