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Crab-Filled Tomato Aspic

Ingredients
  Unflavored gelatin 2 Tablespoon
  Tomato juice 2 Cup (32 tbs)
  Tomato sauce 8 Ounce
  Worcestershire sauce 1 Teaspoon
  Onion salt 1⁄2 Teaspoon
  Hot pepper sauce 3 Drop
  Crab meat 7 1⁄2 Ounce
  Diced celery 3⁄4 Cup (12 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Lettuce 1 Cup (16 tbs)
Directions

In saucepan soften gelatin in tomato juice.
Stir over low heat till gelatin is dissolved.
Stir in tomato sauce, 2 tablespoons lemon juice, Worcestershire sauce, onion salt, and hot pepper sauce.
Pour into 31/2-cup ring mold; chill till firm.
Meanwhile, toss together crab and celery.
Blend in sour cream, mayonnaise, and 2 tablespoons lemon juice; chill thoroughly.
To serve, Unmold salad onto lettuce-lined plate.
Spoon crab salad into center of ring.
If desired, sprinkle crab mixture with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1086 Calories from Fat 605

% Daily Value*

Total Fat 68 g104.3%

Saturated Fat 17.6 g87.8%

Trans Fat 0 g

Cholesterol 99.1 mg33%

Sodium 1326 mg55.3%

Total Carbohydrates 54 g18%

Dietary Fiber 7.9 g31.7%

Sugars 36.4 g

Protein 71 g141.8%

Vitamin A 176% Vitamin C 246.4%

Calcium 28.3% Iron 29.3%

*Based on a 2000 Calorie diet

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Crab-Filled Tomato Aspic Recipe