Tomato aspic w/ crabmeat salad
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Unflavored gelatin envelopes | |
| ½ | cup | Cold water |
| 3½ | cup | Crushed canned tomatoes or canned tomato pulp, coarsely chopped |
| 3 | tablespoons | Grated onion |
| 3 | tablespoons | Grated green bell pepper |
| 1 | teaspoon | Worcestershire sauce |
| 2 | dashes | Tabasco |
| 2 | tablespoons | Red wine vinegar or fresh lemon juice |
| ¼ | teaspoon | Black pepper |
| 1½ | teaspoon | Salt, or to taste |
| 3 | cups | Picked-over fresh crabmeat, chilled |
| Homemade Mayonnaise | ||
| Lemon juice | ||
| Date: 10 Oct 96 | ||
Directions
Sprinkle gelatin over water in a saucer. Meanwhile, heat crushed tomatoes in a saucepan. Stir softened gelatin into the tomatoes off the heat. Add onion, green pepper, Worcestershire sauce, Tabasco, vinegar or lemon juice, pepper, and salt. Mix thoroughly and pour into a 6-cup ring mold. Refrigerate for several hours, or until thoroughly set. To serve, loosen the aspic by placing the mold briefly in a pan of hot water. Then turn it onto a serving plate, making sure it is centered. Re-refrigerate until it has set again.
Toss the crabmeat with the mayonnaise and a bit of lemon juice, and heap into the middle of the aspic ring. The crabmeat salad should not be too seasoned because the aspic is very spicy. Serves 6-8. Source: Lee Bailey's Soup Meals, sent to me from Misty Simon in the Old Cookbooks Looking for a New Home swap. MM: Lyn. From: Lyn Ortiz