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Crab Tomato Aspic

Ingredients
  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
Directions

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

Cuisine: 
European
Course: 
Main Dish
Method: 
Chilling

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