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Crab Tomato Aspic

  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Beef broth/Condensed tomato soup 1 Cup (16 tbs) (Cold)
  Tomato juice 3 Cup (48 tbs)
  Onion slice 2
  Bay leaves 2
  Celery salt 1⁄4 Teaspoon
  Lemon juice 2 Teaspoon
  Chopped celery 1 Cup (16 tbs)
  Canned crab meat 7 1⁄2 Ounce, drained, flaked, and cartilage removed (1 Can)
  Hard-boiled eggs 3

Dissolve gelatin in 1/2 cup condensed beef broth; set aside.
In a saucepan, combine tomato juice, onion, bay leaves and celery salt; bring to a boil.
Remove onion and bay leaves.
Add softened gelatin and stir until dissolved.
Stir in additional 1/2 cup condensed beef broth and lemon juice.
Chill until partially set.
Fold in chopped celery and crab meat; turn into a greased 5 1/2-cup mold, chill until firm.
Unmold and garnish with eggs, cut in wedges.

Recipe Summary

Main Dish

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 792 Calories from Fat 211

% Daily Value*

Total Fat 23 g36.1%

Saturated Fat 6.1 g30.7%

Trans Fat 0 g

Cholesterol 912.6 mg304.2%

Sodium 2711.9 mg113%

Total Carbohydrates 65 g21.5%

Dietary Fiber 10 g40.1%

Sugars 41.6 g

Protein 89 g178.9%

Vitamin A 98.2% Vitamin C 268.8%

Calcium 31.7% Iron 41.9%

*Based on a 2000 Calorie diet


Crab Tomato Aspic Recipe