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Crabmeat Aspic Salad

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood

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