Free Recipe Tomato Aspic W/ Crabmeat Salad
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Tomato Aspic W/ Crabmeat Salad Recipe
1-1/2 Unflavored gelatin envelopes
1/2 c Cold water
3-1/2 c Crushed canned tomatoes or
-canned tomato pulp,
-coarsely chopped
3 tb Grated onion
3 tb Grated green bell pepper
1 ts Worcestershire sauce
2 ds Tabasco
2 tb Red wine vinegar or fresh
-lemon juice
1/4 ts Black pepper
1-1/2 ts Salt, or to taste
3 c Picked-over fresh crabmeat,
-chilled
Homemade Mayonnaise
Lemon juice
Tomato Aspic W/ Crabmeat Salad Preparation
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 Date: 10 Oct 96 Posted to MM-Recipes Digest V3 #348 From: BobbieB1@aol.com Date: Thu, 19 Dec 1996 23:26:30 -0500
Cooking Temperature:
Recipe Serves: 7
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