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

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