Crabmeat Aspic Salad
|Gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Pint|
|Mayonnaise||1 Cup (16 tbs)|
|Hard-boiled eggs||3 , chopped|
|Sweet relish||4 Tablespoon|
|Celery||1 Cup (16 tbs), chopped|
|Crabmeat/1 cup fresh crabmeat||8 Ounce (1 Can)|
|Lemon jello||3 Ounce (1 Package)|
|Tomato juice||2 Cup (32 tbs)|
Soften gelatin in cold water, then dissolve in hot water.
Whip cream and add mayonnaise, chopped eggs, relish, celery and crabmeat.
Mix with gelatin; put in mold and refrigerate until firm.
When the mixture has set, dissolve Jello in 1 cup hot tomato juice, then add 1 cup cold tomato juice.
When cool, ladle tomato mixture on top of crabmeat salad.
When this has set, unmold entire salad and serve.
This can be made the day before.